Cheesy Chicken Nuggets made without grains, low carb and baked not fried with a zesty, creamy Roasted Red Pepper Sauce!
I entered a challenge! A Chopped Challenge on the Food Network!
If you’re a foodie lover like me you must know about the show. 4 chosen chefs. 3 rounds each of a basket of some basic, and usually one, unique food item. They must create an appetizer, entree and then a dessert within a time limit for a chance to win $10,000!
The Food Network and Sargento Cheese are sponsoring this opportunity and bringing this challenge to all home cooks everywhere for your own chance to win $10,ooo!
To inspire you all I’ve been chosen to create a dish as well!
My dish had to include the following:
– Sargento® Chef Blends™ Shredded 6 Cheese Italian
– Boneless skinless chicken breast
– Red bell pepper
– Greek yogurt
Thankfully the ingredients weren’t as crazy as they give contestants on the show!
All of these items are pretty basic and easy in my opinion!
The other fabulous thing about this challenge is there is NO time limit, woot woot!
I don’t think I could ever work under a time constraint and pull it off successfully. I’d rather not find out lol!
The most important thing I think in any successful meal is getting depth of flavor and pairing things together to make them feel as if they were always meant to be together.
Although I have no training from a Culinary school I do come from a home of talented cooks.
What has inspired me most is watching cooking shows like Rachel Ray, Nigella, and even The Pioneer Woman ( a homeschooling momma like me!) who also had no formal training, yet are quite successful.
My plan is to one day go back to school for a degree in Culinary & Nutrition at Johnson & Whales in my hometown of RI.
But until then I will continue to be inspired by others who have gone before me that have paved the way and the reputation for all home cooks.
Maybe you’re wondering why I would choose a basic nugget to share for this challenge?
1. It’s not a basic nugget. It contains no grains at all. It uses chicken breast so it’s even healthier than other nuggets.
2. My kids love nuggets.
3. Everyone loves and eats nuggets.
The End.
Oven fried basically means….you guessed it…..BAKED! But oven fried sounds a whole lot tastier don’t you think?
And just by looking at these you wouldn’t believe they were baked right?
Sorry to say though you can’t use my recipe but hopefully I’ve inspired you to create a one of a kind and unique recipe with these ingredients!
I hope one of my readers of Sugar-Free Mom WINS $10,000, so go ahead and enter the Food Network Chopped Challenge!
I can’t wait to see all the creations!
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Oven Fried Cheesy Chicken Nuggets with Creamy Roasted Red Pepper Sauce
Ingredients
- 2 1/2 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 Sargento Chef Blends 6 Cheese Italian
- 1/2 cup ground flax seed
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 2 teaspoons dried parsley
Creamy Roasted Red Pepper Sauce
- 2 red bell peppers or 1 1/2 cups roasted peppers
- 3/4 cup Greek yogurt plain
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- salt & pepper to taste
Instructions
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Place your chicken breasts and seasonings into a food processor and pulse until the meat is ground well.
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Transfer the chicken to a large bowl and sir in the Sargento cheese. Set aside.
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Grease a baking sheet.
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Preheat oven to 425 degrees.
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In a shallow bowl combine the flax seed, Parmesan, salt and parsley.
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Form a tablespoons size ball of the chicken mixture, it will be sticky.
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Drop it into the flax and Parm mixture.
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Roll it around to coat it all over and flatten it to form an oval shape.
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Continue with the rest and place onto the baking pan.Should make 48 nuggets.
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Bake nuggets for 15 minutes then flip them over and bake another 10 minutes.
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Creamy Roasted Red Pepper Sauce
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Place the peppers on a gas grill on medium high heat. Once one side gets blackened turn to another side until it's all charred.
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Place peppers in a large bowl and cover with plastic wrap for about 15-20 minutes.
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Once cooled, scrap off the skin and stem and seeds and place into a blender with the rest of the ingredients.
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Keep refrigerated until ready to serve with nuggets.
Recipe Notes
Weight Watchers Points Plus: 9*
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
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I don’t know what sounds better, the chicken or the sauce! Mmmmmmm
I could seriously feel good about serving those nuggets to my boys. The sauce is all mine, though!
I am loving the sauce on this one.
Any sub for the flax? I read it is high in phytoestrogens and am trying to avoid using it unless absolutely necessary.
bread crumbs but then it wouldn’t be grain free.
What about almond flour or hazelnut flour? I was going to say coconut flour, but I’m not sure how it would bake.
I cant’ use any nut flours as my youngest has a tree nut allergy but I do think either would work. I would not recommend coconut flour here.
Those are probably the best chicken nuggets in existence!
The sauce sounds so good! This contest is fun!!! I can’t wait to see how it shakes out!
I think this is a recipe the whole family will love! Looks delicious – and good luck in the challenge!
I love that you want to go to Culinary school! And a fine one at that! 🙂 Love this recipe and that you used flax seed! I love using it instead of traditional breading too, to save on carbs 🙂
These look so good Brenda!! My kids would devour them. And that sauce…that is all me!! YUM.
My boys are a bit obsessed with Chopped. About once a month they ask my husband and I to pick out some ingredients so they can battle each other. It’s always fun to see what they come up with! These nuggets sound fantastic and I’m thinking that sauce would be good over almost anything.
These chicken nuggets look amazing, perfect for an after school snack! I love that sauce too, yummy!
That’s a great goal to have! And these nuggets look magical. Chicken nuggets are one of my favorites but the ingredients are scary. Not these, though. 🙂
Oh, I really like this combination! I think I’d polish the whole plate off myself!
Who doesn’t love chicken nuggets, and I love your red pepper sauce. The whole plate looks delicious. I’ve linked to your recipe on my healthy recipe roundup over on my blog this weekend, and can’t wait to give it a try.
thanks!
Can u tell me what the nutrition information for just the Chicken Nuggets? They look wonderful!
I am so happy to have found your site! My husband is gluten free, my son is allergic to tree nuts, peanuts, and coconut, and three months ago I eliminated added sugar from my diet. Coming up with new recipes has been a challenge. What brand of flax seed and alternative flours do you use? Most of the alternative flours that I have seen in the grocery store are processed in facilities that also process tree nuts. Thanks for your help.
That challenging for sure! Too bad you can’t use coconut flour which although my son has a tree nut allergy the doctor says he is ok to use and we’ve been using it with no issues for him. I typically use Bob’s Red Mill for most of my gluten free flours, coconut flour and flaxseed meal.
Hey Brenda how long do you think the sauce will keep in fridge?
Thanks
up to 3 days