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Easy Chicken Nuggets

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
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Easy to make chicken nuggets that taste so much better than those greasy fast food ones! Kids love these!

 

Easy Chicken Nuggets
Serves 4
Easy Chicken Nuggets that Kids Love!
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 4 chicken breasts, defrosted and cut into large cubes or strips
  2. 1 cup bread crumbs (I used Italian bread crumbs)
  3. 1/2 cup parmesan cheese
  4. 1 egg
  5. salt, pepper, Italian seasonings
  6. 2 tablespoons olive oil, plus a little more to spray on top
  7. 2 tablespoons butter
Instructions
  1. Preheat oven to 425°
  2. In a bowl, melt 2 tablespoons butter. Combine melted butter to 2 tablespoons of olive oil and pour into baking pan, making sure to coat the whole pan. Set aside.
  3. In a bowl, combine breadcrumbs and parmesan cheese. Set aside.
  4. Cut defrosted chicken breasts into approx 1 inch wide cubes or strips.
  5. Sprinkle salt, pepper, and Italian seasonings over the chicken cubes.
  6. Crack an egg over the chicken cubes and rub it throughout all of your chicken pieces, making sure to coat a little over each piece.
  7. Dip the chicken pieces, one at a time, into the breadcrumb/parmesan cheese mixture and place them into the pan. Avoid stacking them onto one another.
  8. If you have an oil sprayer, lightly spray the top of each chicken piece. If you do not have a sprayer, just drizzle a few drops of olive oil over each piece.
  9. Place your baking pan into the oven and bake at 425° for 25 - 30 minutes.
  10. Enjoy!
Notes
  1. I use stoneware pans that are easy to clean. If you are not using a stoneware baking pan, I recommend lining your pan with a little aluminum foil before adding the olive oil and butter (for easier cleanup).
http://heavenlypennies.com/

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The BEST Chicken Tortilla Soup Recipe

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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When I was younger, I used to work at a Red Robin Restaurant. They had the most delicious Tortilla Soup I had ever tasted up to that point. Here is my own version of that tortilla soup that I used to love so much, but with a few additions that I believe make this even better than Red Robbin’s. This soup is so good, you’ll want to eat it all winter long.

Chicken Tortilla Soup
Serves 16
The Best Chicken Tortilla Soup Recipe you will ever find.
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 4 cans chicken broth
  2. 1 can diced tomatoes
  3. 1 can diced tomatoes w/jalapeños
  4. 1 can sweet kernel corn
  5. 1 can black beans
  6. 1 packet taco seasoning
  7. 10-15 corn tortillas (I use 12, add more if you want thicker)
  8. 1 cup carrots, diced
  9. 1 cup celery, diced
  10. 1 cup onion, diced (I use yellow or white onion)
  11. 4 cloves of garlic, minced
  12. 2-3 chicken breasts or thighs (boneless, skinless meat)
  13. Salt and pepper
  14. Corn oil
  15. 2 ½ cups shredded cheese (I use Mexican blend or 4 cheese blend)
  16. 1 cup milk
  17. Sour cream
  18. Tortilla chips
Instructions
  1. Defrost chicken meat & cut meat into cubes (I use kitchen shears – much easier).
  2. Add salt and pepper and half the garlic to the chicken. Then, cook the cubes in a lightly oiled pan.
  3. Pour the cans of broth, tomatoes, corn, beans and taco seasoning into a large pot. Start to bring the soup to a boil.
  4. Dice the carrots, celery, onion and mince the garlic. Then, sauté them in a bit of corn oil until they are soft (about 10 minutes).
  5. Cut up the tortillas, and throw them in with the vegetable mix after you have sautéd them (this step helps the tortillas absorb all the remaining oil and it also softens the tortillas a little bit).
  6. Add the veggies and tortillas to the broth mix. Bring to a boil. Then, reduce to medium.
  7. Boil the soup for about 20 minutes, stirring about every 5 minutes, to keep the vegetables and tortillas from burning at the bottom of pot. (WATCH OUT: When you stir and scrape the bottom of the pot, sometimes pent up pressure will cause the mix to POP up, so be careful to stir slowly and don't lean over the pot so you don’t get burnt).
  8. After about 20 minutes, bring the boiling soup down to a simmer.
  9. Add 2 cups of shredded cheese to soup (saving about ½ cup to top the finished soup with) and simmer another 10 minutes, stirring occasionally to prevent anything from burning the bottom of the pot).
  10. WARNING: After the cheese is added, the soup is prone to burn at the bottom, so stir it often.
  11. Add 1 cup milk and stir. Then, simmer another 10 minutes, stirring every few minutes to keep the bottom from burning.
  12. Turn off the Stove. Your Chicken Tortilla Soup is done!
  13. Serve in a bowl w/a dollop of sour cream, some shredded cheese and broken up tortilla chips.
  14. Enjoy!
http://heavenlypennies.com/

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