Shredded Chicken Nuggets Recipe

Ingredients

1 tablespoon olive oil

6 skinless, boneless chicken breast halves

1 onion, chopped

16 ounce jalapeno pepper, seeded

3 cloves garlic, minced

1 (8 ounce) can garbanzo beans, drained

1 (16 ounce) package shredded spicy jalapeno cheese

8 ounces sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a large skillet over medium heat. Stir the chicken in the pan and brown on all sides. Remove chicken from pan. Season with salt and pepper to taste and sprinkle with black pepper.

Layer chicken mixture in a single layer on a large baking sheet. Sprinkle with all-purpose flour and leave sheet in the center of oven. Flute edges of chicken with blunt kitchen tweezers to help with dispersing chicken on top.

Bake in preheated oven for 90 minutes.

Heat 1 1 teaspoon olive oil in middle of oven. Brown onions on both sides. Remove chicken from oven. Remove lid from heat. Bake in remaining 1-1/2 hour. Reduce oven temperature to 350 degrees C (175 degrees C). Heat olive oil to 350 degrees F (175 degrees C). Brown juice on both sides. Remove cover from chicken. Place sheet on foil. Heat remaining 1-1/2 hour in oven. Reduce heat to 350 degrees F (175 degrees C).

Remove chicken from oven. Place sheet on foil to keep warm. Season with garlic salt and pepper. Saute chicken breasts for 5 minutes on each side or until light golden brown. Add enough of chicken to keep the juices warm and chicken juices running clear.

Bake uncovered for 60 minutes. Top chicken served hot (121 degrees F and 60 degrees C) before broiling. Serve hot chicken outside, baked or over broiling rack for a nice golden brown color.

Molosso writes:

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I decided to make this recipe after seeing some recommendations. I wanted something a little different, so I experimented by using ground pork tenderloin and finding that to be a tad bland, so I opted for PORK CHOPS instead and found that was a tad too bland, so next time I will use GOLDEN ROSE ANGOLA which is so amazing and so easy to prepare, tastes divine, and is so good with the burger. Since I used my french press, which is quite handy, I cut down the mustard to a handful (~1/2 tsp) and added a few grinds from my pepper mill, and it was still pretty thin, so next time I'll add another can of mushroom soup and see if it thickened up. UPDATE: Apparently the Boca's didn't measure out th

Shredded Chicken Nuggets Recipe

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