Cream cheese is meant to work well to keep lean meat patties moist, and I imagine that would taste good without adding to the liquid content and making them sloppy like extra egg yolk or olive oil might.
For next time, I think thighs would be better, but you could also try not cooking the chicken breast first - ie, use either minced or small cubes of raw chicken made into fingers. Once-cooked chicken breast can be fine. Twice-cooked is bound to be dry.
We are vego now, but when I used to eat chicken. I cut up chicken to nugget size, rolled them in plain yoghurt and then crumbs.... pop in oven simple as that!
Yes, I will definitely use chicken thigh next time, they can mince it for me! In the original recepie, they did say to cut up chicken breast into bite sized cubes, but my DS does not like chicken unless it's minced (and that's even a hit and miss ATM) so I thought since all chicken nuggets are made of minced whatever in the shops, I might process the meat. Pholi, I agree, cooking the chicken twice has probably just dried it out too much .
Rouge, do you mean use mayo instead of egg in the recepie next time??
What do you think if I add the bit of mayo and zuchinni then?
I think the zucchini sounds awesome. Yum! I'd go with minced chicken thigh, grated zucchini, egg (whole, or just the yolk), seasoning, and the crumb as you did before. I think egg inside it would help it to bind and keep it moist better than mayo, but maybe mayo makes a good crumb sticking agent? I for crumbing, I usually use plain flour, then a dip in whole beaten egg, then the crumb. It makes for very mucky fingers, but a good, stuck down crumb.
It's all sounding like a chicken meatball recipe to me, and I'd happily serve that up for DP and I (maybe I'll do it for tonight's dinner!), but you can call it nuggets and just give it to DS if you like.
Registered User
.
Reply With Quote
Bookmarks