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I took this easy chicken dish to a friend who had surgery and she was thrilled when her whole family loved it. (Amy, sorry it took me so long to get it posted!) I originally got it from Allrecipes.com, but changed a few things to make it more nutritious and tastier. It’s easy to make large quantities of this so you can take some to a friend like I did OR use leftovers for chicken sandwiches the next day. (I had one with my yummy cilantro ancho-chili lime mayo, and it was delicious!)
Baked Cheesy Chicken
Ingredients: (organic when you can)
- 1/4 c. butter, melted
- 1/2 c. all-purpose flour
- 1 t. sea salt
- 1 t. pepper
- 1 t. garlic powder
- 1 egg
- 1 T. milk
- 1/2 c. shredded cheddar cheese
- 1/2 c. shredded parmesan cheese
- 1 1/4 c. Italian seasoned bread crumbs
- 6 thin boneless-skinless pieces of chicken, cut into smaller pieces if you’d like to make them kid-friendly and more “nugget” shaped. (Try to use chicken that is locally raised, free-range, no hormones, etc.)
- 2 T. butter, melted
Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 baking dish with 1/4 c. melted butter. In one bowl, mix the flour, salt, pepper & garlic powder. In another bowl beat together the egg and milk. In a third bowl, mix the cheese & bread crumbs. Dip each chicken piece first in flour, then egg mixture, then cheese mixture and place in the pan. (Once you get everything in the bowls, it goes fast.) Drizzle 2 T. butter evenly over chicken. Bake 35 minutes in preheated oven, or until coating is golden brown and chicken juices run clear.
This is so easy, I hope you like it! If you have some easy meal ideas, leave a comment below!
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{ 5 comments… read them below or add one }
Hi Kelly…. just wanted to let you know that I made your chicken nugget recipe last night and we all liked it! I’m not sure I would actually cut the chicken into little nuggets again (that was a lot of work to do all the cutting and dipping!) but maybe strips would be doable.
I made one tiny change to the recipe. I added ground flaxseeds to both dry mixtures. I’m sure it didn’t add a substantial amount of fiber or good fats, but I always feel that every little bit helps!
thanks for the great recipe!
Liz
p.s. You asked before if I thought Jessica Seinfeld’s cookbook was worth purchasing. I don’t know. We have not been in love with every recipe we’ve tried, but it has stimulated my thought process about increasing the nutritional value of the foods I make. Stirring in a vegetable purree is easy…. cauliflower puree into scrambled eggs, carrot puree into broth based soups, butternut squash puree into mac-n-cheese. It’s not so much recipes, but using the idea. Anyway, you’re welcome to borrow my book anytime.
Do you think you could freeze these and use them through out the month like you would the kind that comes in a box from the store. My daughter loves those dinosaur chicken nuggets and I am trying to find a healthier alternative. thanks!
Kami
Kami’s last blog post..McKenna Layne Designs Giveaway!
Kami, definitely!
To make this process easier, would it work to dip the chicken in the egg first and then in 1 mix of flour, salt, pepper, garlic powder, shredded cheeses, and bread crumbs? I want to make this mix in bulk and have it in my freezer all ready to go, but don’t know if on mix of the dry ingredients will work or not. I’m trying to simplify an already easy mix. I’ve made this several times already and we all love it on fish and chicken! Any input is great! Thanks!
Hi Jill,
I think that would be fine! Try it and let us know.