This is one of the first recipes I tried from the 100 Days of Real Food cookbook and I have to say it has been a great hit in our house. It is one of those easy to throw together, toddler approved meals that can be made in huge batches and frozen for future ‘I really cannot be bothered cooking’ days.
I will be the first to admit that I am terrible at following recipes. Every time I try a recipe I will make a couple of changes…and then a couple more. I just can’t help myself. With this one though I have never veered from the printed words as it just works so well as is. Who is going to complain that toddler and daddy alike gobble it up?
Although this isn’t my recipe it is one of those real food recipes that I definitely feel is worth sharing. Especially for those people doubting whether real food can be just as tasty as the processed/pre-prepared foods they are used to. If you have kids I can bet you they will love these little golden bites (especially if there is a dipping sauce involved if they are anything like my wee monster).
Be sure to make some of Lisa’s honey mustard dipping sauce to go with these as it really makes the dish pop and is way better than any tomato ketchup alternative.
I like to use the leftovers for some lunch wraps the next day. They are yummy stuffed into a wholewheat pitta (I buy this from Trader Joe’s (2 ingredients yay)) with a simple salad mix, some tomatoes and the rest of the honey mustard sauce.
- 1 pound boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 egg
- 1 cup homemade bread crumbs
- 1/4 cup freshly grated parmesan
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Avocado oil for cooking or oil of choice - coconut works well also
Cut the chicken into suggest sized chunks and season with the salt and pepper.
Lightly beat the egg in a shallow bowl.
In another shallow bowl combine the breadcrumbs, parmesan, paprika, and garlic powder and mix.
With one hand toss some of the chicken chunks into the egg mixture until they are coated on all sides, then drop them on top of the breadcrumb mixture.
With the other hand sprinkle the bread crumbs onto the chicken piece making sure each one is well coated. Once breaded sit aside on a clean plate while you do the rest.
Heat a thin layer of your oil of choice in a large pan over a medium-low heat. Add the chicken to the pan and cook in batches until golden and cooked through (about 5 minutes on each side).
Transfer to a plate lined with paper towels to absorb any extra oil. Serve warm.
Cold leftovers are great in wraps. Any other leftovers can be frozen and used for a future meal.