Prep Time: 15 minutes

Cooking Time: 10-15 minutes
Yield: 6 servings (20 to 25 nuggets)


INGREDIENTS

  • 3 x 6-oz / 170-g boneless, skinless chicken breasts

  • ¼ cup / 60 ml oat bran

  • ¼ cup / 60 ml wheat germ

  • 1 Tbsp / 15 ml coarsely ground flaxseed

  • ¼ cup / 60 ml coarsely ground almonds

  • ½ tsp / 2.5 ml sea salt


  • ½ tsp / 2.5 ml white pepper


  • Pinch garlic powder


  • ½ cup / 120 ml water or low-sodium chicken broth


  • 1 large egg white, lightly beaten

  • HONEY MUSTARD SAUCE

    • 1½ tsp / 7.5 ml honey

    • 1 Tbsp / 15 ml Dijon mustard
    • PREPARATION:

      1. Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with extra virgin olive oil.
      2. Cut chicken breasts into nugget-sized pieces, about 1½ inches square. Set aside.
      3. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
      4. Combine water and egg in a medium bowl. Dip each piece in the water-egg white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
      5. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.

      Tosca’s Tip
      Use the almond coating on larger strips of chicken breast to make chicken tenders for the adults!