Crispy Chicken Nuggets served with Avocado and Tomato Salad

Rating (Crispy Chicken Nuggets): 4.75 out of 5 stars
Rating (Avocado and Tomato Salad): 4 out of 5 stars

The recipes for dinner tonight came from a variety of sources. First, the Crispy Chicken Nugget recipe is a combination of my own creation and Hannah's baked chicken nuggets. In the past, I have made the breading mixture and then fried the chicken in oil (not healthy, but surely tasty). Once Hannah shared her baking recipe with me, I knew I had to try it. I found the second recipe, Avocado and Tomato Salad, while browsing the latest issue of Rachel Ray, but it is originally from the Amazing Avocado.  

Crispy Chicken Nuggets

Ingredients
 
1 cup Panko breadcrumbs
1 cup grated Parmesan cheese
A few tablespooons of seasoning (Old Bay is what we used tonight, but we have tried salt, pepper, and Penzey's Italian Herb Mix in the past)
4 Chicken breasts (cubed or sliced)
1 egg (beaten)
A splash of milk

Instructions

1. Pre-heat oven to 375 degrees.

2. Make breading mixture by combining Panko breadcrumbs, grated Parmesan cheese, and seasoning.

3. Cube or slice chicken as desired.

4. Beat egg in a shallow bowl (big enough to fit the sliced chicken) and add a splash of milk.

5. Dip chicken pieces in the milk and egg mixture, then in breading mixture.

6. Place on lightly greased baking sheet.

7. Cook for 15-20 minutes, flipping half way through.

8. While the chicken is baking, make the Avocado and Tomato Salad.

Update: I made a large batch of chicken nuggets, put them in the freezer for a few minutes while still on the tray, and then tossed them in a freezer-sealed bag. To serve, just microwave for 45 - 60 seconds (or there about). 

Avocado and Tomato Salad
 

Ingredients

2 fully ripened Avocados, halved, pitted, and sliced
2 ripe plum tomatoes, sliced
2 tablespoons olive oil
2 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves or 1/4 teaspoon dried oregano (We used 1/4 teaspoon Penzey's Tuscan Sunset)
1/4 teaspoon salt
1/8 teaspoon ground black pepper (Omitted)
1/2 teaspoon of Penzey's Zatar seasoning

Instructions

1. In serving bowl, gently toss avocados and tomatoes.

2. In small cup, combine olive oil, lemon juice, oregano, salt and pepper. Drizzle over avocados and tomatoes.