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Servings: 2 - 4

Ingredients

• 4 half chicken breasts or two whole breasts
• 1 cup breadcrumbs (I like panko, Japanese style breadcrumbs)
• 1 tablespoon dried garlic
• 4 tablespoons brewer’s (nutritional yeast)
• 3 tablespoons extra virgin olive oil
• Pinch of salt & fresh pepper
• 3 tablespoon grated Parmesan cheese (optional)

Nutritious Nuggets and Veggies with Creamy Dill Dipping Sauce

The delicious coating for the nuggets is great on everything from chicken, to fish to veggies. Asparagus and squash are great with this, and can be roasted along side the nuggets on the same sheet pan.

Submitted by:
Domenica Catelli Domenica Catelli is the renowned chef and author of the best-selling cookbook, “Mom-a-licious!”. She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” and appears with Dr. Oz on XM radio.

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Make It:

1. Heat oven or toaster oven to 375 degrees
2. Mix breadcrumbs, garlic, yeast, extra virgin olive oil, salt and pepper in a bowl (add Parmesan if using).
3. Place chicken between sheets of plastic wrap and pound until ¼ inch thick.
4. Cut chicken into two-inch strips (if your chicken is thick, pound it out a bit more).
5. Coat chicken with the breadcrumb mixture and place on a foil-lined baking sheet. Cook for 10 minutes.
6. Serve with Creamy Dill Dipping Sauce or sweet and spicy mustard.

Clean It: 

Make produce, not meat, the star. By changing the ratio of fruits and veggies to meat, you’re lessening the environmental impact of the overall dish.

Green It:

Combine two ingredients into one, such as use sweet onion instead of regular onion plus sugar; use all basil instead of basil plus parsley. You’re preventing food waste and saves money!

Make It Fun:

Kids love to get their hands dirty! Let them lend a hand with breading the chicken.

Food Image Courtesy of Kelly Sue / CC By-SA 2.0