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Lip-Smackin’ Chicken Nuggets

24 organic chicken strips
Salt and pepper to taste
2 tablespoons organic butter
2 organic eggs, scrambled lightly
2 bags of Jack’s Harvest Lip-Smacking Sweet Potatoes (24 oz. thawed)

DRY INGREDIENTS:
2 cups Panko breadcrumbs
1/4 cup organic flax seed meal
1/4 cup shredded parmesan cheese
1/2 teaspoon cayenne pepper

Preheat oven to 450.
Add the butter to a pyrex dish and put in the oven. The butter should be browning and bubbly before the chicken is put in the dish.

Rinse and dry the chicken strips, place on a platter and season with salt and pepper. Whisk together the eggs and Lip Smacking Sweet Potatoes, mix together all the dry ingredients. Dip the seasoned chicken strips into the sweet potatoes and egg mixture, dredge in the panko breadcrumb mixture. Put the chicken strips into the hot dish leaving room between each strip to cook. You will need to make this in 2 or 3 batches but since these are so great for lunches, wraps, salads and snacks you will want to make a bunch!

Bake for 10 minutes at 450. Bring the oven down to 350, turn the chicken strips and cook 15-20 minutes more or until thermometer reads 161 degrees (they will continue to cook to 165 while resting). Let stand 10 minutes before serving.

Serving suggestion: Make a dinner of it with green beans, Jack’s Harvest Twice Baked Sweet Potatoes (see recipe) and Jack’s Harvest Papplesauce – YUM!!!

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