Baked chicken nuggets can be a practical alternative to a fried version. This recipe is adapted from Skinnytaste; the breading still contributes carbohydrate, and portion needs vary.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into evenly sized bite-size pieces
- 2 teaspoons olive oil
- 6 tablespoons whole-wheat Italian-seasoned breadcrumbs
- 2 tablespoons panko breadcrumbs
- 2 tablespoons grated Parmesan
- Olive-oil spray
- Salt and pepper as desired
Yield: four equal portions of the finished nuggets.
Directions
- Heat the oven to 425°F and lightly coat a baking sheet with cooking spray.
- Toss the chicken with olive oil and season lightly. In a separate bowl, combine both breadcrumbs and Parmesan.
- Coat the chicken pieces with the crumb mixture and arrange in one layer. Lightly spray the tops.
- Bake for about 8–10 minutes, turn, and continue about 4–5 minutes. These times are estimates: check several thick pieces with a food thermometer and cook to 165°F.
- Refrigerate leftovers within two hours and reheat to 165°F.
Nutrition and tolerance
Breadcrumbs and cheese can vary considerably in sodium and other nutrients. Check your ingredients if calculating nutrition. This recipe contains wheat and milk unless suitable substitutes are used.
Recipe yield describes a share of the finished dish, not a prescribed postoperative portion. Use your current diet phase and tolerance to decide what and how much to serve. Nutrition varies with ingredient brands, preparation, and the portion actually eaten; the old unverified nutrition figures have been removed.
Chicken should be moist and easy to chew. This is a solid-food recipe, not a liquid or puréed diet option.
Frequently asked questions
Can color alone tell me the chicken is safe?
No. Use a food thermometer; poultry should reach 165°F.
Sources and further reading
General education. Your JourneyLite care team can help adapt this information to your health history and treatment plan.
