Chicken Nuggets You Don’t Have to Feel Guilty About
We moved to the United States from Italy about six months ago, and the adjustments have actually gone pretty smoothly. Our family is indeed American, but a four-year project took us to Rome, where all three kids were born. Now they’re in the thick of learning all things American first-hand, including chicken nuggets.
So when I found a recipe for a homemade version online, I made a few updates and came up with a new staple for a tasty dinner that travels well, too. These nuggets have been to the park, the playground and our own table.
The technique is simple. Like you’re making meatloaf, combine 1 pound organic ground chicken with an egg and 1/4 cup whole oats plus 1/2 teaspoon each of: garlic powder, salt and onion powder and 1/4 teaspoon each of: dried oregano and dried parsley. Mix together, roll into flattened-out balls and coat with a combination of 1/2 cup panko breadcrumbs, 2 tablespoons Parmesan cheese and 1/4 cup oat bran, just for good measure. Spray with olive oil. Bake on a wire rack at 400 degrees F for 10 minutes, then toast under the broiler for one more minute, flip and repeat.