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Sweet Potato Chicken Nuggets

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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Sweet and savory, these nuggets are great way to get more veggies on the dinner table. Make a double batch and freeze them for a quick weeknight meal.

Cheri Liefeld Recipe by Cheri Liefeld
September 30, 2012

Ingredients

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
243.2
% Daily Value
Total Fat
6.1g
10%
Saturated Fat
2.2g
11%
Cholesterol
137.5mg
46%
Sodium
204.2mg
8%
Total Carbohydrate
13.4g
4%
Dietary Fiber
2.0g
8%
Sugars
2.8g
Protein
31.7g
% Daily Value*:
Vitamin C
2.60%
3%
Calcium
11.60%
12%
Iron
6.20%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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