Broccoli-Cheddar Chicken Nuggets

INGREDIENTS

• Chicken
• 3 oz (90 g) broccoli florets (about 1 1/2 cups/375 mL)
• 3 oz (90 g) cheddar cheese (3/4 cup/175 mL grated)
• 1/2 cup (125 mL) dry garlic and herb bread crumbs
• 1 1/2 lbs (700 g) boneless, skinless chicken breasts
• 1 tbsp (15 mL) flour
• 1/4 tsp (1 mL) salt
• 1 egg white
• Canola oil for brushing pan
• Honey Mustard Dipping Sauce
• 1/2 cup (125 mL) 2% plain low-fat Greek yogurt
• 2 tbsp (30 mL) Dijon mustard
• 1 1/2 tbsp (22 mL) honey

DIRECTIONS

• Preheat oven to 450°F (230°C). Place broccoli in Manual Food Processor and process until finely chopped.
• Using Microplane® Adjustable Course Grater, grate cheese. Add ½ cup (125 mL) of the cheese and bread crumbs to processor; process until cheese is finely chopped and mixture is combined.
• Cut chicken into bite size pieces and place into Classic Batter Bowl. Add flour and salt; mix to coat chicken.
• In a small bowl, whisk egg white and add to batter bowl. Mix until chicken is coated.
• Pour broccoli mixture into large resealable plastic bag. Add chicken. Squeeze out as much air as possible; knead and shake to mix.
• Brush bottom of Large Bar Pan with oil using Chef’s Silicone Basting Brush. Place chicken onto pan. Separate pieces into an even layer.
• Bake 11-13 minutes or until internal temperature reaches 165°F (74°C). Sprinkle with remaining cheese; cook 1 more minute or until melted.
• Combine dipping sauce ingredients in a small bowl. Serve with chicken.

Yield:
6 servings

Nutrients per serving:
Calories 270, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 90 mg, Sodium 640 mg, Carbohydrate 15 g, Fiber 1 g, Protein 32 g

Cook's Tips:

• Save the broccoli stalks and slice in Simple Slicer on #1 setting. Use as dippers or add to salads, soups or stir-fries!