Just a quick note before I give you the recipe: I had seen a breading method using butter as a base for the breading and then baking. I figured since I was already experimenting with a recipe, I would give it a try. In the future, I will stick with an egg base and quickly pan fry in coconut or olive oil.
Low Carb Parmesan Chicken Nuggets
1/2 cup Trim Healthy Mama Baking Blend
If not available, equal amount
of almond meal can be subbed.
1/2 cup almond meal
1/2 cup Parmesan cheese
1/4 t sea salt
1/4 t garlic powder
1/2 t Louisiana Seasoning or seasoning salt
1 t Italian seasoning
1 stick butter, melted in a medium bowl
2-3 chicken breasts cut into strips or
1 - 1-1/2 cups shredded Italian style cheese
1 8oz can Hunt's Basil, Garlic, Oregano
Melt the butter in the bowl. Mix the first seven ingredients in a separate bowl.
Dip the nuggets in the butter and then dredge in the breading mix. Place coated nuggets on a baking sheet lined with parchment paper. The nuggets themselves are low carb.
Place in the oven and bake 20-25 minutes or until nuggets or strips are done. Liquid will run clear and meat will not be pink in the middle when proper doneness is reached.
Place back into hot oven and continue baking until the cheese is melted and the sauce is heated through.
Make your life simple. Grab the easiest, quickest vegetable you have available that suits your tastes and needs, heat it up, and enjoy your meal!
I hope you enjoy the recipe!
Until we meet again, may you be blessed!