Chicken and Navy Bean Nuggets

These look and taste like ordinary nuggets you would find in the frozen food section, only much healthier.  The navy beans provide fiber and additional protein.  This is a must try!  It's kid tested and approved!

Chicken and Navy Bean Nuggets

Chicken Filling:

24 oz. chicken breast
1 cup canned navy beans, rinsed and drained

1/4 tsp. garlic powder 

1/4 tsp. onion powder

1/4 tsp. salt

1/4 tsp. pepper

Crumb Coating:

1 cup bread crumbs

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

1/2 tsp. garlic powder

Egg Wash:

3 eggs + 2 tbsp. water, beaten or
1/2 cup egg substitute

Olive oil for browning

Combine bread crumbs and seasonings in a bowl, set aside. Pour egg wash in separate bowl, set aside.

Cube chicken.  Place chicken, beans and spices in food processor.  Puree until well blended and smooth.  Mixture will be sticky.  Grease hands and shape chicken mixture into ½ inch thick and 1½ inch wide patties.  Dip each in egg wash, then in bread crumbs mixture. 

Preheat a skillet on medium heat.  Add enough olive oil to coat bottom of pan.  Cook chicken patties until golden brown, about 3 minutes on each side.  Add more oil if needed to prevent crust from burning.  Serve with a favorite dipping sauce.  Keeps well frozen.  Makes about 24 nuggets.