Thursday, May 26, 2011
Gluten Free, Grain-Free Chicken Nuggets
As long as you are using good quality ingredients (organic grass fed butter, humanely treated chickens, etc), I think chicken nuggets are damn good and healthy meal.
You can use bread crumbs if you want, but if you are finding out that you have a hard time digesting grains, even ones that are sprouted and soaked, this modified recipe is for you!
As you know, my week of no-sugar and no gluten was a big eye opener for me. Once I introduced gluten and sugar back in, I realized how horrible they both make me feel.
Now, I am on a mission to eat gluten-free as much as I can, eventually, I would like to be grain free for at least a period of healing as well.
So here's my recipe:
2.5 pounds of chicken breast meat (I bought chicken strips to save time on cutting the meat up)
1 cup of finely grated Parmesan cheese
1 cup of almond flour
Salt, Pepper, Thyme, Basil, to taste
1/2 cup butter
Mix the dry ingredients together in one bowl. It gets really gunked up, so I like to put half in one bowl and half in another, so the crumbs stay crumbly longer.
Then melt the butter.
Dip the raw chicken meat in the butter, then the dry mixture, and place on cookie sheet.
Then put in the oven, at 375, for at least 20 minutes. Every oven is different, so keep your eye on them. Take them out when they are golden brown. These freeze great, so when you take them out frozen, just heat them at 375, till they are warm.
Don't pay attention to how ghetto my cookie sheets are. New ones have been on my wish list for awhile. I realize in hindsight, why people have big weddings!!
Also, a side note about cookie sheets and non-stick pans, they have chemicals in them that leach into your food. I use a cast iron or stainless steel to cook with when I use pots and pans, but my sheets are crap. You can line them with parchment paper if you don't have stainless steal sheets. But I always forget. Got get better about that.
Enjoy! Both Peter and Penelope devoured these! This is what your family plates will look like if you make these nuggets! And if you have kids, you know how much they love chicken nuggets.
Now, you have a recipe that you can 100% feel great about feeding them instead!
And check out Miss P. She is a big girl now, no more high chair. We were given this hand me down booster seat last week. She LOVES being able to eat off the table like us. She will actually sit in her seat now and eat (before she would stand up and do yoga, while eating). Amazing.
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These look soooooooo yummy! I can't wait to try them!
ReplyDeleteWhere did you get the almond flour?
You can put your stainless steel or cast iron skillet in the oven until you can get better pans. Be careful using the aluminum foil too. I tested very high in aluminum from using these pans and aluminum foil. Not good for the brain.
love, tara
Looks yummy!! Another great gluten free 'breading' -I have used for making eggplant parm- is Van's GF Waffles. I toast them in the oven the way you would if you were drying bread for croutons or stuffing and then crush them up fine. Very tasty.
ReplyDeleteI got it at New Leaf. It's in their packaged section of specialty flours.
ReplyDeleteI wonder if the recycled aluminum that we buy, is any better??
Ali!! That is a GENIUS idea! Thanks for sharing. I love those waffles!
I don't heat anything in our recycled aluminum foil because it could still leak aluminum into it.
ReplyDeleteI also use my glass pan for anything from roasting veggies to cookies. It still leaves a nice crispy bottom. : )
Good to know, Tara! I just made cookies in a glass pan and they came out just fine.
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