When Myia was 2, she would go days without eating more then a few bites, but every time she went to Wendy's, she would devour the chicken nuggets and french fries. So I set out to find a recipe that I could make at home that we all would like. And I was successful. To this day, that is the only way she will eat chicken of any kind. But she does like my homemade almost as much as Wendy's-and it's so much healthier.
Chicken Nugget Ingredients:
2 boneless, skinless chicken breasts
3 Tbls Dijon mustard
1 Tbls lemon juice
2 tsps olive oil
2 tsps honey
2 tsp minced garlic
3/4 cup breadcrumbs (see my recipe for wheat bread that makes great crumbs)
1/2 Tbls ground flax seed
1 1/2 Tbls cornmeal (optional)
Mix mustard, lemon juice, olive oil, honey and garlic in a bowl. Cut up chicken in large chunks and put in bowl. Make sure they are all well coated. (You can make them ahead and store in the refrigerator at this point over night for a quick meal the next day)
Preheat oven to 450 degrees.
Take one piece at a time and coat with the breadcrumb mixture. Place on a greased cookie sheet. Spray with Pam for extra crispiness and bake for 25 minutes.
French Fries Ingredients:
shredded cheddar cheese
Slice potatoes into thin strips
Spray Pam on cookie sheet and place potatoes on sheet, spray potatoes again.
Sprinkle salt, pepper and garlic salt on potatoes
Cook for 30 minutes on 450-stir once.
If you want to make the 'souped up version', you can add the optional ingredients for the last 15 minutes of bake time.