Sweet Potato Chicken Nuggets

Sweet Potato Chicken Nuggets

Blogger Cheri Liefeld of Adventures in the Kitchen sneaks sweet potatoes into crispy chicken nuggets.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

4 to 6

servings

2
sweet potatoes, peeled, cut into 2-inch pieces
1
egg
1
cup Progresso® Italian style panko crispy bread crumbs
2
tablespoons grated Parmesan cheese
2
boneless skinless chicken breasts, cut into 1- to 2-inch pieces
  1. Heat oven to 400┬░F. Spray cookie sheet with cooking spray.
  2. In 2-quart saucepan, place sweet potatoes and enough water to cover. Heat to boiling; boil uncovered about 10 minutes or until tender. Drain; cool slightly. In food processor, process sweet potatoes until pureed.
  3. In medium bowl, beat egg and 1 cup of the sweet potato puree. (Refrigerate any remaining puree for later use.) In another bowl, mix bread crumbs and cheese. Dip chicken pieces in egg mixture, then in crumb mixture. Place on cookie sheet.
  4. Bake 15 to 20 minutes, turning once halfway through baking time, or until coating is golden brown and chicken is no longer pink in center.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve the nuggets with your favorite barbecue sauce or ranch dressing for dipping.
Make extra nuggets and freeze a batch. Freeze on a cookie sheet for 20 minutes, then transfer to a resealable freezer plastic bag and freeze up to 3 months.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.