This is another recipe from Deceptively Delicious that my kids just love! ...sneaking the vegetables!
1 cup breadcrumbs
1 tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato puree
1 large egg, lightly beaten
1 pound boneless, skinless chicken breast, rinsed, dried, and cut into small chunks
1/2 teaspoon salt
1 tablespoon olive oil
In a shallow bowl, combine the breadcrumbs, Parmesan, paprika, garlic, and onion powder.
In another shallow bowl, mix the vegetable puree and egg with a fork.
Sprinkle the chicken chunks with salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer.