I've done versions of this before, but everytime I do something I do it a bit differently. This is what I did this time. I made up a batch and like usual will freeze it on the cookie sheet over night. Then I take the frozen nuggets and place in a freezer bag and just reheat a few at at time for lunches for my girls. They have the texture of "McNuggets" that kids like, but somehow I don't think the McNuggets have carrot grated up in theirs! Serve it with homemade ketchup and your kids are in for a tasty treat!
|Place chicken in food processor with grated carrot and oil. Pulse then add egg. Pulse until well ground up.|
|This is what the chicken/carrot mixture looks like. Scoop into little balls and roll in breadcrumbs.|
|Makes about 3 dozen nuggets.|
Healthy Toddler Chicken Nuggets
3 chicken boneless, skinless thighs, some of the fat removed
1-2 tbsp flaxseed oil (healthy omega-3's!)
bread crumbs (I used the ends of my homemade whole wheat bread)
Italian seasoning blend
Cut chicken thighs into 1-2 inch pieces. Put them in a food processor. Grate one carrot and put it in the food processor with the chicken. Add the flaxseed oil. Pulse until the chicken is ground up. Add one egg and pulse until it is incorporated. Dump the chicken mixture into a mixing bowl.
Place bread crumbs in a shallow dish and mix in the italian seasonings.
Using a one tablespoon scoop, scoop out the chicken mixture into little balls. Roll in the breadcrumbs and place on a sprayed cookie sheet (or parchment paper.) Flatten the balls and shape into little ovals. Spray the tops of each nugget. Bake at 375 for 18 minutes. Makes about 3 dozen nuggets.