We moved to the United States from Italy about six months ago, and the adjustments have actually gone pretty smoothly. Our family is indeed American, but a four-year project took us to Rome, where all three kids were born. Now they’re in the thick of learning all things American first-hand, including chicken nuggets.
So when I found a recipe for a homemade version online, I made a few updates and came up with a new staple for a tasty dinner that travels well, too. These nuggets have been to the park, the playground and our own table.
The technique is simple. Like you’re making meatloaf, combine 1 pound organic ground chicken with an egg and 1/4 cup whole oats plus 1/2 teaspoon each of: garlic powder, salt and onion powder and 1/4 teaspoon each of: dried oregano and dried parsley. Mix together, roll into flattened-out balls and coat with a combination of 1/2 cup panko breadcrumbs, 2 tablespoons Parmesan cheese and 1/4 cup oat bran, just for good measure. Spray with olive oil. Bake on a wire rack at 400 degrees F for 10 minutes, then toast under the broiler for one more minute, flip and repeat.