Looking for something easy to make that my Dad would eat made of chicken and Chicken Nuggets turns out to be the thing! He hates chicken ordinarily, so this is great. My recipe is an adaptation of a recipe from Cooks.com based on what I had in the cupboard. I use breadcrumbs from dried Artesian breads. Much yummier than ordinary bread crumbs. Almost no salt and still low carb if you use medium crumbs. I found I did not need to coat the baking sheet with any cooking spray. Dipping sauce is a little harder to come by. I really like mustard sauce, but Dad can't have the salt. So, when I couldn't find the honey, I came up with an alternative that is diabetic friendly. I will continue to look for more sauces. I don't really like using a lot of fake sugar. I served with salad and rice. Need to find a better accompaniment than rice. Didn't seem to fit.
Chicken Nuggets
3-4 pieces chicken breast, cut into bite sized pieces
1 tablespoon olive oil
1 tsp. fresh minced garlic cloves (optional)
3/4 cup breadcrumbs, medium to fine - your choice
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1 egg
Mix chicken bites with olive oil and garlic cloves and let sit for 30 minutes. Mix the breadcrumbs, garlic powder, onion powder and pepper together and place in shallow bowl. Beat the egg in another bowl.
Heat oven to 475 F. Mix the chicken bites to evenly coat with oil again. Then place a few at a time in the egg, then coat in breadcrumb mixture. Place on a baking sheet with space around each bite. Continue until all chicken is processed. Bake for 15 minutes. Remove. Serve with dipping sauce.
No Carb Mustard Dipping Sauce for Diabetics
1 tablespoon mustard of choice
2 teaspoons of no sugar pancake syrup
Mix together and refrigerate for an hour in advance to blend flavors. Add another teaspoon of syrup if not sweet enough.
Monday, December 13, 2010
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