Keto Stuffed Chicken Nuggets
Ground chicken with a gooey mozzarella stuffed center and a pork panko coating.
Servings: 4
Calories: 372kcal
Cost: $15
Equipment
- Oven
Ingredients
- 1.25 lb Ground Chicken May use 1 lb chicken breast, ground in food processor
- 2 Tbsp Italian Seasonings
- 8 ounces Mozzarella Cheese Cubed into 16 rectangles
- 2 cup Pork Panko Crumbs or Plain pork rinds pulsed in food processor until size of bread crumbs
- 1-2 large Eggs Slightly beaten
- 1/2 cup Heavy Cream
- 1 pinch Redmond's Real Salt season to taste.
- 1/2 tbsp Fresh cracked pepper seasoned to taste
Instructions
- Mix italian seasoning in a bowl with ground chicken. Set aside
- Cut mozzarella into 16 rectangular cubes
- Form 1.5 inch ball of ground chicken, press around cheese, making certain no cheese is showing.Place on parchment lined baking sheet. Repeat until all cheese is coverd and no chicken remains.
- Place entire baking sheet with chicken nuggets in freezer for 30 min to an hour.
- Add Pork Panko to bowl, season with salt and pepper, using a fork, mix until well incorporated. In a separate bowl, add eggs, mix with a fork until slightly beaten, add heavy whipping cream and whisk to incorporate well.
- Remove nuggets from the freezer, 1 at a time, coat nugget in egg mixture then roll in breading. Return to baking sheet. Repeat with remaingin nuggets.
- Freeze for 15 minutes
- Bake nuggets at 425° for 30 minutes, flipping over after 15 minutes.
Notes
