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Written by Melanie


This recipe was inspired by Jessica Seinfeld’s “Deceptively Delicious” cookbook, which introduced me to the concept of adding pureed vegetables to dredge for foods that will be coated in a dry mixture. I incorporated this concept into my baked chicken recipe and was astonished that I was actually eating hidden vegetables in breaded chicken. In our home, we use this recipe as a substitute for chicken Parmesan.

1-1 1/2 lbs. organic chicken breast

1/2 teaspoon Celtic Sea Salt


Dry Coating:

1 cup whole-wheat Japanese panko breadcrumbs

2 tablespoons ground flaxseed meal

2 tablespoons wheat bran

1/2 teaspoon Celtic Sea Salt

1 tablespoon blended Italian seasoning (oregano, marjoram, thyme, rosemary, sage)

1 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup Parmesan cheese, freshly shredded

 ChickenFinish Scale


1 egg

1 garlic clove, finely chopped

1/2 cup spinach puree*

*Refer to Puree 101.


Preheat oven to 325F. In a dish or plate about 1 inch deep, mix together ingredients for the dry coating. In a separate bowl, mix together ingredients for the dredge.

On a separate plate, cut raw chicken breast to desired sizes (1-ounce nugget shapes for the kids, 3- to 5-ounce portion sizes for the adults). Sprinkle Celtic Sea Salt onto the raw chicken after cutting is complete but before dredging and coating.

Using a fork, dip raw chicken into the dredge and then into the dry coating; ensure that all sides of the chicken are covered. Place dredged and coated chicken onto a cooking sheet. Repeat until all raw pieces of chicken are dredged, coated, and ready to bake. Bake for 40 minutes. 



  • Nuggets can be served with ketchup for your little ones. 
  • Large pieces are great with salads and veggies.
  • Double the recipe and freeze for later! Thaw frozen chicken overnight in the refrigerator before reheating. 
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