2.5 pound chicken breast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups Cheddar cheese shredded
1/2 cup ground flaxseed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
2 teaspoons dried parsley
Place your chicken breasts, garlic powder, onion powder, garlic salt, pepper and cayenne into a food
processor and pulse until the meat is ground well.
Transfer the chicken to a large bowl and stir in the cheese. Set aside.
Grease a baking sheet.
Preheat oven to 425 degrees.
In a shallow bowl combine the flaxseed, Parmesan, salt and parsley.
Form a tablespoon size ball of the chicken mixture, it will be sticky.
Drop it into the flax and Parm mixture.
Roll it around to coat it all over and flatten it to form an oval shape.
Continue with the rest and place onto the baking pan. Should make 48 nuggets.
Bake nuggets for 15 minutes then flip them over and bake another 10 minutes.
Serving: 1serving (6 nuggets, 2 tablespoon sauce) | Calories: 531kcal | Carbohydrates: 5g | Protein: 42g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 148mg | Sodium: 916mg | Potassium: 633mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 40mg | Calcium: 282mg | Iron: 1mg