Anything covered in panko crumbs is a hit in my household!
This recipe comes courtesy of the wonderful women at The Healthy Mummy. I've tweaked it slightly because of pantry constraints.
Ingredients: tenderloin chicken fillets (you could use chicken breast), panko crumbs, egg, zucchini, olive oil in a can.
Method: Preheat the oven 200 degrees. Cut the chicken into bite size pieces, peel and grate the zucchini (good way to hide veges if your kids won't eat greens) lightly beat the egg, then dip the chicken pieces into the egg, then dip in the zucchini and finish off by rolling the pieces in the panko crumbs. (the original recipe uses wholemeal bread crumbs but as you know I'm addicted to panko!)
Spray your baking trays with the olive oil spray then spread your nuggets onto them. Bake for 25 minutes and turn them once.
Keep a close eye on them as depending on the size of your nuggets they can cook faster. And I always have a tendency to burn my food!
Serve the nuggets with mayonnaise dipping sauce, cut up carrot, cherry tomatoes, potatoes or whatever veges your kids will eat.
Success rate: Four out of four family members loved this! I pimped it up for Petee by putting the left over nuggets into a large salad (love those bagged salads) with chopped up avocado, tomato and cucumber.