G
grillin_n_chillin
Guest
Thought I would share a new recipe with you guys. We are planning on trying Crispy Chicken Bites tonight with the last of the chicken breasts that we froze a couple weeks back. They are thawing out in the fridge at the moment, so hopefully they'll be thawed out and ready to go by this evening. 
We probably won't make nuggets though; I don't really like to cut chicken so I will probably only cut each breast twice.
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
Preparation
Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with extra virgin olive oil.
Cut chicken breasts into nugget-sized pieces, about 1½ inches square. Set aside.
Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
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.
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.
We probably won't make nuggets though; I don't really like to cut chicken so I will probably only cut each breast twice. 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
Preparation
Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with extra virgin olive oil.
Cut chicken breasts into nugget-sized pieces, about 1½ inches square. Set aside.
Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
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.
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.
