gluten free parmesan rosemary nuggets

This week's You Capture theme was perfect...in the kitchen. I made something for dinner that my gluten free kiddos haven't had in a really long time...chicken nuggets! I know, not too exciting for most and probably avoided by many, but for kids that haven't had nuggets in years, this was a big deal. First of all, have you ever tasted a prepackaged gluten free chicken nugget? Um, not so good, so I decided to make my own. And, of course, I used real chicken breast cut into pieces, not some weird, minced, mutilated, chicken-tasting substance pressed into a nugget shape. Anyway, here's what I used. Glutino cheddar crackers (kind of like Ritz but not), parmesan cheese, and fresh rosemary right out of my yard. My little helper did the crushing of the crackers with a rolling pin in a zipper bag. Next, we added the parmesan (a 1/4 cup or so) and gave it a good shake. I finely chopped the rosemary and added that, too. After I cut the chicken breast into nugget sized pieces we added them to the bag and shook it all up. Shaking is the fun part so the kiddos did that for me. I did not add salt or pepper because the crackers and parmesan were plenty salty. Oh, I added a smidge of garlic powder as well. Everything is better with some garlic, right? Then we just dumped the entire contents of the bag into a baking dish and threw very gently put it in the oven which, by the way, was preheated to 425 degrees. 18-20 minutes later and it was done.

The smell was heavenly and the sight? Well, the sight of these nuggets and all of their golden brown goodness was just wonderful. Add a side of steamed broccoli and oven-roasted potatoes and you've got a meal that everyone will love. And the leftover nuggets were fabulous chopped up and added to a salad the next day for lunch.

So there you have it...in the kitchen. I should have taken a picture of the girls enjoying the meal, but it was all devoured very quickly so there was nothing left but crumbs. Happy Thursday xoANG