Parmesan & Rosemary Chicken Tender Bites with Agave Mustard Dip
- 2 lbs ground chicken breast
- 4 egg whites
- 1c plain oatmeal (dry)
- 1c course dry whole-wheat panko bread crumbs
- 1/3c grated parmesan cheese
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 1 tbsp dried rosemary
- spray olive oil
Preheat oven to 400ºF. Shape ground chicken into nugget shapes, or use chicken breast cut into smaller pieces. In a medium bowl, mix together the oatmeal, panko, cheese, salt, pepper and rosemary. Mix well. In separate bowl, whisk egg whites together.
Dip chicken pieces into the egg whites first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly sprayed cookie sheet in a single layer. Spray chicken nuggets with olive oil and bake in the preheated oven for 20 minutes or until slightly browned. Serve warm with Agave Mustard Dip.
Agave Mustard Dip
Mix together 2 tbsp mustard, 2 tbsp agave nectar and 1 tsp sesame oil.