Crispy Baked Chicken Nuggets

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 pound skinless and boneless chicken breasts

1/4 cup jarred roasted red bell peppers

1 small red onion (or 1/2 large onion)

1 small cooked russet potato

1 Tablespoon cornstarch

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1 1/2 teaspoons kosher salt (to taste)

3/4 teaspoon ground black pepper (to taste)

1/2 cup loosely packed fresh Italian flat leaf parsley

1 cup Japanese bread crumbs

Directions

Preheat oven to 400 degrees Fahrenheit.

Combine

Place 2 large chicken breasts in a food processor. Next, add the cooked potato, red onion and roasted red pepper to the food processor. Sprinkle on salt, pepper, paprika, oregano and starch, and place the parsley on top.

Pulse the ingredients in the food processor until they are thoroughly combined.

Shape

Remove the chicken mixture from the food processor, and form into little nuggets. Each nugget will be about a heaping tablespoon.

Pour the panko bread crumbs onto a plate.

Roll the raw chicken nuggets in the panko bread crumbs and place on a baking sheet.

Bake

Pop the chicken nuggets in the oven and bake for 20-25 minutes or until golden brown and chicken is cooked through!

Serve with ketchup or your favorite condiments!

Nutrition

• Calories: 247 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 1241 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 28 g