3 boneless, skinless chicken breast
1/2 cup / 120 ml Oat bran
1/2 cup / 120 ml wheat germ
2 Tbsp / 30 ml coarsely ground flax seed
1/2 cup / 120 ml coarsely ground almonds
1 tsp / 5 ml sea salt
1 tsp / white pepper
Pinch Garlic Powder
1/2 cup 120 ml water or low-sodium chicken stock
1 large egg white, lightly beaten
1. preheat oven to 400*F/205*C. Prepare baking sheet by lining with parchment paper or coating lightly with cooking spray.
2. cut the chicken breast into nugget-sized pieces” about 1 1/2 inches square. Set aside.
3. combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture. Combine water and egg in a medium bowl. Dip each chicken piece in the water/egg-white mixture and then place in the coating mixture. Make sure each piece is well coated. Place on the backing sheet. When all of your chicken has been coated and your backing sheet is full, place in oven and bake for 10 – 15 minutes or until golden.
Note: if you wish to make a large batch to freeze bake only for 9-10 minuets and let cool completely before freezing in a ziplock bag. To finish spread out desired number of nuggets on a baking sheet and bake at 400* for 10 minuets.