After handling raw chicken, wash your hands with soap and water before touching other surfaces or handling other foods.
Ingredients:

1 pound organic, hormone-free boneless, skinless chicken breasts

1 teaspoon sea salt

1 omega-3-enriched egg

2 cups all-purpose flour

2 cups regular or whole wheat bread crumbs (can use gluten free as well)

 Optional Add-ins:

• teaspoon black pepper
• 8 tablespoons ricotta cheese (for creamier texture)

Preheat the oven to 375°, Cut the chicken breasts into roughly 2-inch by 2-inch cubes and place in the food processor. Add sea salt and pepper (optional). If using ricotta cheese, add it to the food processor along with the chicken. Pulse all the ingredients until the mixture is of even consistency (it only takes a few seconds). Set up a dredging station with a plate containing flour, a bowl containing the beaten egg, and a plate containing bread crumbs. Form the chicken mixture into about 2-inch by 1 -inch nugget-size pieces. Coat one nugget at a time lightly in flour, dip it into the beaten egg, shake off the excess egg, and then roll it in bread crumbs (dip fingers into water in between nuggets to prevent fingers from sticking to nuggets). Place the nuggets on a cookie sheet that has been lightly coated with olive oil. Bake for 8 to 10 minutes on each side or until the chicken is cooked through and the juices run clear. Serve along with your favorite veggies and/or other healthy side dish!