Tuesday, July 27, 2010
This was a delicious and kid-friendly meal. My veggie loving kid didn't finish his nuggets or pasta, but had three helpings of the green beans (which were actually green and white/purple varieties from our farm share). The green beans were outstanding - I replaced the salt and pepper with 1.5 tsp of Roman Salt (Italian seasoning with salt). For the nuggets I replaced the butter with buttermilk (1/2 Tbsp lemon juice in 1/2 cup and fill with milk - in 5 minutes you have buttermilk) as I read that it leaves the chicken more juicy.
Hodgson Mills multi-colored elbow macaroni
Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
* Recipe from AllRecipes.com by Teresa
Oven Roasted Green Beans
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
* Recipe from FoodNetwork.com courtesy of Emeril Lagasse.