Monday, October 12, 2015

Tempt my Tummy Tuesday!

                               Not your Mc Donalds Nuggets!
I found this recipe through the Fit Blog. Tried it and loved it. I love that its health and my boys will be eating the thing they love the most and not have all the bad stuff that goes into the ones we can get at a drive through. 
To keep the chicken nuggets healthy, I make the breading out of high-protein, low-carb bread that I put in the blender until it’s reduced to crumbs. I use low-fat sour cream to stick the crumbs to the chicken. Finally, the nuggets are fried in a little bit of coconut oil 
Since I am using sour cream anyway, I often make a dipping sauce by just mixing lots of paprika, curry powder and pepper into a little sour cream. The fresh dressing provides a great balance to the spicy chicken nuggets.
  • 1 Chicken breast (7 oz. / 200 g)
  • 1 cup of bread crumbs
  • 2 tbsp. Coconut oil
  • 2 tbsp. Low-fat sour cream
  • Chili
  • Paprika
  • Pepper
  1. Clean the chicken breast and cut it into nugget-sized pieces
  2. Blend the muffin in the blender until it’s reduced to crumbs
  3. Mix the sour cream with the spices (use A LOT of spices. The final dish will taste less spicy than you expect)
  4. Dip the chicken pieces in the sour cream until they are fully coated. Then toss them in the breadcrumbs
  5. Heat the coconut oil in a pan on medium heat. When the pan is hot, add the coated chicken nuggets and let them cook for about 4 min on each side. Open one with a knife to test if they are done
  6. Transfer the nuggets to a paper towel and let them dry for a minute before serving