Low-Carb Baked Chicken Nuggets

Ingredients

• 4 very large boneless, skinless chicken breasts
• 2 T mayo
• 2 T Dijon mustard
• 1 T white balsamic vinegar
• 1 T water
• 1/2 tsp. garlic powder
• 1/2 tsp. poultry seasoning
• 4 T Parmesan cheese
• 1 cup almond flour
• 1/4 tsp. poultry seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Cut away any bits of chicken you do not want to use. Slip each chicken breast into a Ziploc bag, then pound it with a meat mallet or another heavy tool until the thickness is even and just over 1/2 inch at most. Slice the chicken into nugget-sized pieces.
2. In a bowl, whisk the mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning until smooth. Add the chicken pieces and marinade to a plastic bag, then refrigerate for at least 3-4 hours, or up to all day.
3. When you are ready to bake, pour the chicken into a colander set in the sink so the extra marinade can drain away. Leave the chicken out while you heat the oven to 450F/230C.
4. If the almond flour, Parmesan, poultry seasoning, salt, and pepper need a finer texture, pulse them in a food processor, then transfer the mixture to a wide, shallow bowl. If the almond flour and Parmesan are already finely ground, stirring everything together with a fork is fine.
5. Line a baking sheet with parchment paper. Coat each piece of chicken in the almond flour mixture, flipping it so both sides are covered, then set the pieces on the baking sheet in a single layer.
6. Bake the chicken without flipping for 12-15 minutes, until the tops are beginning to brown. Slide a metal turner underneath each piece and gently turn them over.
7. Bake the second side for another 10-12 minutes, until the nuggets are browned and cooked through. The full baking time will be 20-25 minutes, depending on your pan and oven. Serve hot. For leftovers, avoid microwaving too long, since the chicken can dry out; a hot pan or toaster oven does a better job reheating them.