I came up with this recipe to pay homage to my kids returning to school tomorrow. I thought it was appropriate to take a kids' food classic and put both a fall and paleo spin to it. I got the idea for the maple coating thanks to a recipe on Foodista, including the mustard to add a little more depth of flavor but to also help the breading adhere.
I used blanched almond flour, though less refined almond meal would work as well. I also imagine that coconut oil would make a great substitute for the butter, although I obviously might change the flavor up a bit.
These were a little on the messy side, but definitely worth the extra napkins! Both kids loved them, as did the adults. I think as the weather gets cooler they will taste especially good with some kind of sweet potato action alongside, though for tonight I just served them up with a big salad.
adapted from The Gourmet Butcher
1 lb. boneless chicken breast, cut into chunks
1.5 cups coconut milk
3 tbs. dijon mustard
1 cup blanched almond flour
1/2 tsp. salt
3 tbs. paprika
1 tsp. ground black pepper
1/2 stick butter
1/2 cup pure maple syrup
Preheat oven to 400. Combine mustard and coconut milk in a shallow dish. Add chicken and allow to sit for 15 minutes.
Place flour, salt, paprika and ground pepper in a resealable bag. Close and shake to combine. Remove chicken from coconut milk, shaking off excess. Add to bag with flour mixture and shake to coat.
Place chicken on a baking sheet and cook at 400 for 15-20 minutes, or until no longer pink.
Meanwhile, melt butter and maple syrup together in a small pot. Once smooth, lower the heat under the mixture and keep warm.
Once nuggets are cooked and cool enough to handle, place in a large bowl. Carefully pour maple mixture over chicken and stir with a spoon to thoroughly coat. Place back on baking sheet to allow to sit for a few minutes, then serve.