Homemade Chicken Nuggets

About 30 minutes from start to finish

Ingredients:

• 1 pound of skinless chicken breast cutlets (thin)
• 1 T canola oil
• 3 large eggs, lightly beaten
• 1 cup panko
• salt
• pepper
• 1/2 cup flour
• cooking spray

Directions

• Preheat oven to 400 degrees.
• Cut chicken into two inch pieces.
• Spread panko on a rimmed cookie sheet and bake until golden - 4 minutes - watch carefully
• Transfer to dish and stir 1/2 t salt, pepper and drizzle with oil and put in pie plate
• Place flour in a separate pie plate
• Put beaten eggs in a separate pie plate
• Turn heat up to 450 degrees.
• Put tinfoil on cookie sheet and spray with Pam.
• Coat chicken pieces in flour, shaking off extra flour, then dredge in egg, and then coat in panko, pressing so it sticks.  Place finished nuggets on cookie sheet. 
• Bake for 12 minutes (flip halfway through)
• Serve with ketchup.

Broccoli with Fresh Fennel Soup

A few years ago, I attended at Temple Emanuel Sisterhood cooking event featuring Jewish Italian Cooking.  One of the best recipes that I came away with was this soup.

2 large heads of broccoli (washed and chopped); thick stems can be peeled and then chopped.
1 large onion, chopped
1 T olive oil
1 Fennel bulb with fennel tops
6 cups of water
salt
pepper
scallions for garnish
1 13.5 oz unsweetened coconut milk

1.  Sauté onion, garlic and chopped bulb until onion is translucent.
2.  Add broccoli and fennel wisps and water.  Simmer until tender about 20 minutes.
3.  Use stick blender to puree until smooth.
4.  Add coconut milk and stir and add salt and pepper.  Cook on low for 5 minutes.  Garnish with scallions.