I have been beside myself with excitement to share this recipe as soon as I perfected it! These cheesy nuggets are so addicting. I had to stop myself from eating the whole pan.
Some of you might remember the amazing Instagram account whole_30 by Lauren Brimley that is since no longer online, much to my dismay. This is a spin off her chicken nuggets that are so even better than their fried competition. I love that are chock full of healthy proteins! If I had been making these during my pregnancies, I would probably have eaten them everyday to help up my daily protein counts.
Okay. Without any further blatherings. . .Oven Baked Chicken Nuggets
// makes approximately 2 dozen //
2 chicken breasts, cooked and finely shredded
1 1/2 c Chobani plain greek yogurt
1/2 t salt
1 small onion, finely diced
1 c gluten-free oatmeal // regular oats are fine if you don't need gluten-free
1 c freshly shredded parmesan cheese, divided
Thoroughly mix finely shredded chicken, yogurt, salt, onion and half the parmesan cheese. Grind oatmeal in a food processor or blender until it is the texture of oat flour. In a separate bowl, mix together oat flour and remaining parmesan cheese. Create nuggets with rounded teaspoonfuls of chicken mixture rolled in the oat/cheese mix. Place on a parchment lined pan. Bake in 375 degree oven for 20 minutes. Flip nuggets and place under broiler for 4 minutes or until crispy. Watch closely because they will burn easily.