Our family loves Chick-fil-a, I confess. I wanted to try to make a healthier version of those irresistible chicken nuggets, and so I Frankensteined this experiment from several different cookbooks.
I marinated cut chicken pieces in yogurt overnight. In my case, I had a bit of plain and a bit of vanilla yogurt left in the newly organized fridge, so I mixed them together with a bit of salt.
The coating was made from one sleeve of whole wheat saltines, 2/3 cup of sliced almonds (toasted in a pan for a few minutes) and ¼ cup of corn flakes that were all that were remaining of a box in my pantry. I used my food processor to grind up the ingredients for the coating. I refrigerated the coated chicken for 30 minutes, and then baked on a wire rack at 425 for 20 minutes.
The coating was made from one sleeve of whole wheat saltines, 2/3 cup of sliced almonds (toasted in a pan for a few minutes) and ¼ cup of corn flakes that were all that were remaining of a box in my pantry. I used my food processor to grind up the ingredients for the coating. I refrigerated the coated chicken for 30 minutes, and then baked on a wire rack at 425 for 20 minutes.
Next, need to have some yummo honey mustard dipping sauce. I love this flavor with my nuggets, but the Chick-fil-a sauce is a little too sweet for me. Could I make my own version that was less cloying? Success! Adding a little salt and cumin did the trick.
I was in danger of losing a bowl of fruit, so we had a fruit salad with our meal. We have TONS of basil to use up, so I made a quick syrup from ¼ cup water, 2T. honey, and 4 basil leaves. Microwaved for 30 seconds, let steep, and then poured over fruit with a fine-mesh sieve.
Topped off the meal with the brown rice with olive oil and butter.
Topped off the meal with the brown rice with olive oil and butter.
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