KETO CHICKEN NUGGETS

Ingredients

• 1 (12.5oz) can chicken breast (drained)
• 1 large egg
• 1/3 cup shredded mozzarella
• 3 tbsp grated parmesan
• optional seasoning (I use garlic powder & black pepper)

Instructions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Open and drain the canned chicken. Remove as much excess moisture as possible by placing it in a fine mesh strainer and squishing out the water with your fingers.
3. In a medium sized bowl, mix together the drained chicken with the egg, mozzarella, parmesan, and any seasoning you like, however I DO NOT recommend adding salt. Just a little garlic powder and black pepper should do! Smoked paprika is a good choice, too.
4. Use your hands to mold the chicken mixture together into small bite-size nuggets. I made mine using about a heaping tbsp each and ended up with 12 nuggets.
5. Bake for 18-22 minutes, flipping them over half way through.
6. Enjoy with your favorite dipping sauce! I really like the Ray’s no sugar added bbq sauce or ranch dressing.

Recipe Notes

• I buy the Costco brand of canned chicken which is available in a 12.5 ounce size. If your canned chicken comes in a smaller can (10 ounces is common), just add slightly less cheese to the recipe. Everything else can stay the same. I’ve made it with both sizes!