chicken nuggets

1 16-oz pkg frozen California-style veggies, thawed out
1 1/2 lbs ground chicken
1 tsp onion salt
Crispy Coating Mix (recipe to follow)


Thaw out your package of California-style veggies and blend in your blender. Mix veggies, chicken and onion salt together. Preheat your oven to 400 degrees. Grease your cookie sheet. Prepare your crispy coating

Crispy Coating Mix
recipe from More Make-A-Mix Cookery


3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper


In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 2 months or freeze. Makes about 4 1/2 cups crispy coating mix...

So there are bunches of ways you could do this! This is the way we chose to do it:
First, put a layer of crumb mixture on the countertop or cutting board. Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture. Then sprinkle the chicken with more crumbs and press down into the meat to coat it. We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters. Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven.