Cassie and Angela originally slid this recipe past my inbox, excited over how much their kids loved these and hastily gobbled up their veggies without complaint.
So I set about making them, but I ran into a few complications: for one, ground chicken isn’t exactly easy to find in your average grocery store, at least around these parts. But I asked the butcher and they were able to give me some. Second, I found my veggie chicken meat mix to me more liquidy, so it was hard to cut them out into shapes and transfer them over to the pan while still retaining a pretty shape. Instead I went with a round-ish patty. Maybe one day my daughter will care about these being in fun shapes, but for now, her 14-month-old little self has to eat them cut up and had no problem with their shape.
Plus, if you make paddies with them, you can eat them burger style!
Here’s how we did it:
Recipe from Cheeky Kitchen
1 (14 oz.) package frozen veggies, thawed (We used an organic mix of carrots, corn, green beans and peas).
1/2 lb. ground chicken
1 tsp. onion salt
panko bread crumbs (enough to coat your nuggets, 2 cups or so)
Salt & pepper to taste
1. Preheat oven to 400 degrees.
2. Put the veggies and egg in a blender. Blend until pureed.
3. Pour puree into a large bowl. Add the ground chicken and onion salt.
4. Mix together with a fork until well mixed.
5. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it’s about 1/2″ thick.
6. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture.
7. Use a cookie cutter to cut the chicken into star shapes, or make them into paddies, whichever works for you.
8. Bake 14-16 minutes and enjoy.
Note: We froze some of these after we cooked them for easy re-heating later.