CHICKEN NUGGETS (WITH SPINACH, BEET, OR SWEET POTATO)
Steps:
- Prepare one of the following purees: Beet puree: 1. Leave them whole (trim any stems to 1 inch) and unpeeled; 2. Wrap in aluminum foil and roast at 400° for about 1 hour (they're done when they can be pierced with the tip of a sharp knife); 3. After peeling, place in a food processor or blender for about 2 minutes. Sweet potato puree: 1. Do not peel. Cut into quarters, if steaming. Leave whole, if roasting; 2. Steam for 40 to 45 minutes. Roast at 400° for 50 to 60 minutes; 3. Scoop out the flesh and puree in a food processor or blender. Spinach puree: 1. No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf; 2. Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted; 3. In a food processor or blender for about 2 minutes, until smooth and creamy. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.
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