Chicken and Broccoli Nuggets for Baby
Soft, savory chicken and broccoli nuggets made with minced chicken, tender broccoli, cheese, egg, and panko crumbs. These baby-friendly nuggets are pan-fried until golden on the outside while staying tender inside.
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Ingredients
- 6 broccoli florets steamed until tender yet still slightly firm
- 5.29 oz minced chicken or ground chicken
- 1 egg
- 1/2 cup finely shredded cheddar or mozzarella cheese
- 1/4 cup panko-style breadcrumbs
- 1/4 tsp garlic powder
Instructions
- Steam the broccoli florets in a steamer basket until they become tender. If a steamer basket is not available, boil the broccoli in water until softened.
- Transfer the cooked broccoli to a large mixing bowl. Mash it thoroughly with a fork until it becomes roughly pureed with a soft, broken-down texture.
- Add the minced chicken, egg, shredded cheese, panko breadcrumbs, and garlic powder to the mashed broccoli.
- Mix the ingredients together until the mixture is evenly combined and holds together as the nugget base.
- Moisten your hands with water, then take small portions of the mixture and form them into nugget shapes.
- Shape approximately 12 nuggets, adjusting the size as preferred, and place them on a baking tray lined with baking paper.
- Heat a small amount of olive oil in a pan over medium heat.
- Place the nuggets in the pan and cook until each side becomes deeply golden brown and crisp on the outside.
- Serve the nuggets warm on their own or alongside a suitable sauce, fruit, vegetables, or other snacks.
Notes
These nuggets may be served warm or cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the nuggets for up to 3 months.