Sesame Chicken Nuggets & Rollio Red Potatoes

Easy, easy, easy.

This meal was made for a party of 2 1/2 — the 1/2 being 2 — so needless to say there were a few leftovers. Use your best assessment with your own tastes and dinner guests for quantities.

Small Red Potatoes or other small variety
Olive Oil – 1 Tablespoon
Sea or Kosher Salt – 1 Tablespoon
Ground Black Pepper – 1 Teaspoon

Chicken breasts – package of 2 thinly sliced and cut to size
Panko – 1 Cup
Gomasio – 1 Cup
Olive Oil – 1 Tablespoon

You will need: Measuring tools; 2 Baking dishes; Colander; Knife for cutting – watch little fingers!; Bowl for dry mixture

Starting with the potatoes, scrub each spud in water and then add to a pot for boiling. Add just enough water to cover and then boil until soft (approx. 15 minutes), drain into your colander and then oil a baking dish. After cooling a bit, use your hands and roll the potatoes until coated with the oil and sprinkle the Salt on top – roll again to coat and then repeat with the Black Pepper. Set the baking dish aside and preheat your oven to 425 degrees.

While your son or daughter brushes the 2nd baking dish with oil, start to mix the Gomasio and Panko in a bowl. Gomasio is a yummy low-sodium, but surprisingly salty tasting, condiment of roasted, whole, tan organic sesame seed and Eden sea salt — you can find it in most health food stores with the Asian foods. After you’ve hand fun mixing — cut up your chicken into pieces — each piece being approx. 1/2″ thick — length, width, shape – that’s up to you!

Take each piece of chicken and coat it with the dried mixture — trust me, it will stick to the chicken. Add to the baking dish. If your oven is big enough, you can probably fit both dishes in at the same time… Baking for 25 minutes, cool and serve. There is nothing boring about this chicken and potato combo… AND it’s good for you. How’s that?

And the NOSH – Did Will eat it? Chicken, yes. Potato, no. We can’t win them all — but we can get half way there.