Wednesday, December 19, 2012

Homemade Baked Chicken Nuggets

These chicken nuggets were a hit with the girls and Nathan thought they were much better then the regular store bought chicken nuggets. They are really good served with mashed potatoes and a fresh salad!

Baked Chicken Nuggets ( from All Recipes)
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Mexican White Sauce

This recipe is very similar to the sauce used at Plaza Azteca. I found it on YouTube, wrote it down and now every time that we have Mexican, Nathan wants me to make it. It is the perfect combination of spice and sweet together for a dip.

Mexican White Sauce

8 oz. miracle whip
1/2 c. milk
1 1/2 tsp. cumin
1 1/2 tsp. garlic powder
2 tsp. crushed red pepper
1 tsp. Mexican oregano (or plain oregano)

Mix all ingredients together with a whisk. Mixture looks soupy when you are first mixing it together but then thickens up as you keep mixing it. Serve warm or cold with tortilla chips.