Easy Cornmeal Chicken Nuggets

Last week, I tried a recipe for cornmeal chicken nuggets that was very easy. I especially like the recipe because it does not use egg or butter to bind. An added plus--using cornmeal adds another grain to the roster without much fuss. I adapted the recipe from Eating Well and think that it will become an easy staple in this household.

Ingredients:

1 lb chicken breast
3 Tbsps cornmeal
1/2 tsp fresh ground pepper
1/4 tsp salt
1 tsp basil
2-3 tsp olive oil

Directions:

First, take the chicken and trim off the fat. Then, cut into nuggets or tenders. (I made mine a little small, less than 1 inch x inch, but you can cater this to your tastes.)

To make the crust, mix the cornmeal, pepper, salt, and basil. You can mix it in a bowl or right on a plate. I usually do it right on the plate to cut down on dirty dishes.

Heat the oil in a nonstick skillet. Put the skillet on medium heat. Dredge the nuggets in the coating and place them into the heated skillet. Heat nuggets until they are golden brown on one side. Then, flip them over until the other side is a golden brown. Cook until browned and cooked through. Cooking time should be about 3-4 minutes per side but it will vary depending on the size of the nuggets.

Voila, the nuggets are ready!

This method for making chicken nuggets is very easy and healthy. My daughter loved it, so it has received the coveted child stamp of approval!