Baked Chicken Nuggets For Your Little Nuggets

                                         
One of my toddler’s favorite foods is chicken nuggets. Because she likes them so much I thought I’d take a stab at making them myself. But… healthier!

So I searched the internet for inspiration and once I got the idea of how to make “normal” chicken nuggets from this website, I set out to make my own. I wanted to use whole wheat bread crumbs and couldn’t find them anywhere. So before leaving the third store I grabbed a box of whole wheat Ritz crackers and decided to look up how to make them.

I did a bit of googling and landed on this recipe from Food.com. My slight alteration is below.

Whole Wheat Italian Bread Crumbs
2 Packages of Whole Wheat Ritz Crackers

1/2 ts. salt

1/2 ts. parsley

1/2 ts. pepper

1/2 ts. garlic powder

1/4 ts. onion powder

1/4 ts oregano

1/4 ts basil

Directions:
Put two packages of the Ritz crackers in a food processor and chop until fine. Or, put crackers in a ziplock bag and crush with a rolling pin. Add one cup of the crumbs in a bowl and save the rest for later. Add in the rest of the ingredients and mix well.                                           

Whole Wheat Baked Chicken Nuggets
4 boneless, skinless chicken breasts (appx. 1.5 pounds) cut into bite-size pieces

salt and pepper to taste

2 egg whites

1 cup Whole Wheat Italian Bread Crumbs

Directions:

Preheat oven to 425*

1. In one bowl put the egg whites and in another bowl put the Whole Wheat Italian bread crumbs.

2. Lightly salt and pepper the chicken, drench in the egg whites and then roll in the bread crumbs, evenly coating.

3. Spray baking sheet with vegetable oil spray, place nuggets on sheet about 1 inch apart, then bake for 7-9 minutes, flip over and bake another 4-5 until done. In my oven it took 8 minutes and then 4.