These are so simple to make, they truly don't take much longer than pulling a bunch of frozen nuggets out of the freezer and cooking them for 18-20 minutes. Because all this recipe requires is blending the veggies, mixing them into ground chicken, and coating them in bread crumbs, before baking, you'll be tremendously surprised when you get dinner on the table in less than 30 minutes.
Ingredients:
1 (14 oz.) package California Veggies, thawed
1 egg
1/2 lb. ground chicken
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste
Directions:
Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it's about 1/2" thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture. Use a cookie cutter to cut the chicken into star shapes.
Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through. Serve with ranch dressing or barbecue sauce.
Fast & Easy! Enjoy!!
(I found this recipe on Conversations with a Cupcake – love her stuff!!)
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