Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Homemade Chicken Nuggets.
2 eggs, beaten, or 1 egg and tablespoons water, beaten together
1 cup cornflakes, crushed lightly with your hands
1/3 cup all purpose flour
1 boneless and skinless chicken breast (can be organic) about 6 ounces cut into 1 to 2 inch chunks (pieces add up to about ¾ cup)
- Preheat the oven to 400 degrees F. Coat a baking pan or cake pan with nonstick baking spray.
- Place the beaten egg in a bowl and the crushed corn-flakes in a separate bowl. Put the flour in a plastic or paper bag and add the chicken; close the bag and shake to coat the chicken with flour. Pour the chicken chunks into a mesh strainer and shake off all the excess flour over a wastebasket or a sink. One by one, dip each flour-coated chicken chunk into the egg, then into the cornflakes, making sure it is thoroughly coated with each substance. As they are coated, put the chicken chunks into the baking pan.
- Bake for 10 to 12 minutes, or until cooked through.
Variation: If you’d like a dip for these you can mix 1 part ketchup, 2 parts mayonnaise, and a dollop of pickle relish.
Storage: You can store these nuggets in the refrigerator for up to 2 days, and reheat them in a convection oven or in a microwave.
You can carry your hot lunch in a heated lunch tote.
Hot Lunch Chef