The chicken in the fridge was almost a week past its expiration date and I was getting bored with panko breadcrumbs, so I picked up a bag of ground flaxseed (it was on sale) at the grocery store to see what I could invent.
Flax seed is a pretty good source of poly-and-monounsaturated fats, as well as high in fiber (all of its carbohydrates come from fiber) so I didn't mind using quite a bit of it for coating the meat. I thought the seeds would provide a nice texture and alternative coating for chicken, and as it turns out, I was right. My only qualm is I wish I'd added seasonings to intensify the flavor.
Additionally, I mixed dijon mustard with honey for a dipping sauce. Plain honey or plain mustard would have worked equally well, depending on your yen.
To make the nuggets, you need
- preferred amount of boneless, skinless chicken breasts (not thin-sliced)
- whole ground flax seed flour
- garlic powder, mustard powder, oregano, basil, thyme, salt, pepper
- 1 egg white
- honey
- mustard
- Rinse and cut chicken into nugget-sized pieces
- In a shallow bowl, break one egg and quickly whisk egg white, tossing yolk in trash
- In a separate bowl, dump flax seed and mix in herbs and seasonings of choice
- Cover meat pieces in egg white, then transfer to flax mixture and coat well. Place in lightly misted baking dish.
- Cook meat at 400 F in oven for 10-15 minutes.
- Enjoy with dipping sauce!
