Ingrédients pour Baked Gluten Free Chicken Fish Nuggets With Honey Mustard Sauce
- Rice Flour
- 1 large egg
- 1 cup gluten-free 5-grain bread ends (for crumbs)
- Italian Seasoning
- Dill Weed
- 1/4 cup chopped fresh parsley
- about 1/2 pound chicken
- Honey Mustard Sauce
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Tartar Sauce
- Sweet Relish
- Lemon Juice
- 1/2 teaspoon salt, plus a pinch of salt and pepper
- about 1/2 pound fish
- 1/4 cup grated Parmesan cheese (optional)
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Comment préparer Baked Gluten Free Chicken Fish Nuggets With Honey Mustard Sauce
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, pulse 1 cup of 5-grain bread ends until finely crumbled. Add 1/4 cup grated Parmesan cheese (optional), 1/4 cup chopped fresh parsley, and 1/2 teaspoon salt. Pulse to combine.
- In a bowl, combine 1 pound of cut chicken and fish (about 1 cup each). Add 1 large egg (or flax egg for vegan option) and mix well.
- Dip each piece of chicken and fish into the breadcrumb mixture, ensuring it's fully coated.
- Arrange the coated nuggets on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Meanwhile, whisk together 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard, and a pinch of salt and pepper in a small bowl to make the honey mustard sauce.
- Serve the baked nuggets immediately with the honey mustard sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
70g
Fat
66g
Carbs
23g
