These are absolutely delicious and so easy to prepare. My two teens and day care children love them. I love serving them knowing how healthy they are with the addition of grated veggies! You can shape them into nuggets or larger patties.
2 lg. Boneless, skinless chicken breasts trimmed
of fat and tendons
1/4 c. T.G.I.G.F! Mix
1 t. Sea Salt
1/2 t. Pepper
1/2 t. Dried thyme
1/4 t. Garlic powder
2 t. Milk, cow's, almond, rice, soy or coconut
1/2 c. Grated zucchini and carrots
1/2-3/4 c. Brown rice cereal, finely ground
2-4 T. Olive or coconut oil
Slice chicken breasts into pieces small enough to fit into the mouth of a food processor. Using the regular blade, chop the chicken into a coarse grind it takes about 30 seconds. Remove chicken with a spatula and place in a medium mixing bowl. Add T.G.I.G.F!, spices, milk and grated zucchini or carrots to chicken, stir until fully blended. Using a large cookie scoop, scoop out chicken into balls and place on a plate coated with brown rice cereal crumbs. Gently press chicken mixture into nugget shape and flip to coat other side with brown rice cereal crumbs, place on wax paper lined plate. Repeat until chicken mixture is gone. You can also shape the chicken mixture into larger patty sized shapes and coat with brown rice cereal crumbs. Heat oil over medium heat in a large skillet and fry approximately 5 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce and of course ketchup. If you have time, you can double or triple this recipe and freeze. Simply prepare the nuggets as described above, do not cook, lay in a single layer on a cookie sheet coated with wax paper and place in freezer for about 30-45 minutes until frozen. Remove frozen nuggets from cookie sheet and place in a freezer safe bag or container. When nuggets are needed, fry in olive or coconut oil and enjoy!