Crunchy Chicken Nuggets

Since the day before I’d made homemade pot stickers which my youngest refused to eat.  He ended up going to bed without eating a proper dinner.  I felt guilty so on this night I made a meal I knew they would all like without complaint— chicken nuggets, roasted potatoes (looked just like French fries), roasted sweet potatoes (for me) and broccoli (everyone’s favorite).  I decided to add a little crunch to the coating of the chicken.  I’ve found most kids like crunchy foods and though most kids will eat chicken nuggets I thought it would be nice to add the texture. 

To make the bread crumbs crunchy I added 2 Lundberg Wild Rice Organic Rice Cakes to 2 Oat Nut sandwich bread slices in the food processor.  Once it was in crumbs I added olive oil, Penzy’s Mural of Flavor, garlic powder, salt and pepper and mixed them all in.  In a bowl of milk I dunked the pieces of cut up boneless chicken breast then dipped them in the bread/rice cake mixture.  I baked them at 350 for 15-20 minutes then upped the oven temp to 450 for another 5+ minutes to get them nicely browned. 

Yes, the boys all liked them.  My youngest even had some leftovers for lunch the following day. 

Yes, he liked dinner, just not getting his photo taken!

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