CHICKEN NUGGETS
I don’t know about you, but I just can’t cook a gourmet meal every night. And sometimes I just want a little comfort food. You know, something a little “low brow”, so when I came across a recipe in the Publix flyer, I thought it was worth a second look.
Of course you know I couldn’t just leave it alone and make it the way it was written, right? I just don’t do that.
Ingredients
- 2 lbs. boneless skinless chicken tenders
- 1 container of shaved parmesan cheese (locatelli or
- asiago would be great too)
- Any creamy dressing – Make your own or use bottled, I
- used Publix Creamy Parmesan
- Panko Japanese bread crumbs (or regular, I had Panko
- in the pantry)
- Three hearts of romaine lettuce, washed, dried and
- chopped
- One cucumber peeled and sliced
- four roma (plum) tomatoes roughly chopped
- I like my cucumber and tomato to match (OCD at its finest), so I quarter the vegetables long ways, and chop into half inch pieces
- half a Bermuda onion sliced into thin rounds
Instructions
Preheat the oven to 400. Put all the chicken in a bowl and poke each piece with a fork a couple of times.
Pour about 1/4 c. of the dressing over the chicken and combine.
On a separate plate combine two handfuls of bread crumbs and one handful of parmesan cheese.
Dredge the chicken and put on a baking sheet lined with aluminum foil and sprayed with Pam.
Bake for 30 minutes (Publix said 25 – but in my oven they were not ready at 25 minutes). Turn the broiler on and broil for about 4 minutes, until they’re brown on top, or until your smoke alarm goes off.
Toss the salad with more of the dressing and plate.
Put pieces of chicken on top of salad and sprinkle a little parmesan on top.