Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan

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 from the chicken that 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 a little 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 the 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 coating ingredients need a finer texture, pulse the almond flour or almond meal, Parmesan, poultry seasoning, salt, and pepper in a food processor, then transfer the mixture to a wide, shallow bowl. If the almond flour and Parmesan are already finely ground, you can simply mix everything together with a fork.
5. Line a baking sheet with Parchment Paper. Press each piece of chicken into the coating, turn it so both sides are covered, and place the pieces on the baking sheet in one layer.
6. Bake the chicken, without flipping, for 12-15 minutes, until the tops are beginning to brown lightly. Use a metal turner to slide underneath each piece, then gently turn them over.
7. Bake for 10-12 minutes more on the second side, until the nuggets are nicely browned and cooked through. The full baking time should be 20-25 minutes, depending on your pan and how your oven runs.
8. Serve hot. If reheating in the microwave, take care not to cook the chicken too long or it can dry out; a hot pan or toaster oven is a better choice.