Healthy Baked Chicken Nuggets and Chocolate Oreo Cream Cake

Chicken Nuggets

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

Salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

Olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked through.

I found this recipe on pinterest, and it can be located here: http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html.  It is very good and I didn't have Italian breadcrumbs on hand so I added Italian seasoning to the crumbs and it worked perfectly.

Chocolate Oreo Cream Cake

1 pkg chocolate cake mix

Ingredients needed to make the cake on the back of the box

Filling:

8 oz.  Cream cheese, softened

1/2 cup sugar

2 cups Cool whip

12 Oreo cookies, coarsely crushed

Frosting:

1/3 cup plus 1 Tbsp. cocoa powder

6 Tbsp. butter, softened

4 1/2 cup powdered sugar

1 1/2 tsp. vanilla

5 to 6 Tbsp milk or more if needed

Prepare cake mix according to package directions for 2 9-inch round cakes.  For easy removal from the pan, grease the bottom of the pan, and then line it with a piece of parchment that has been cut to fit the bottom of the pan.  Place the parchment in the pan and then grease the parchment and sides of the pan.  Cook Cake according to the package.  Allow to cool for 10 minutes and remove from the pan.  Then allow cake to cool completely.

    Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended.  Fold in the cool whip until almost blended then fold in the crushed Oreos.

    In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar.  Then add the butter, vanilla, and milk.  Blend with a mixture until smooth.  Add additional milk if needed to make the frosting spreadable.

    Now it’s time to assemble the cake.  Place one round on your serving platter or cake plate.  Top with half of the filling mixture and spread evenly.  Top with the other cake round.

    Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers.  You may not need all of the filling.  Then cover the top and sides of the cake with the chocolate frosting.  You may have some leftover frosting.

I did use a cake mix for this one, but it could easily be done with a cake from scratch.  I intend to do that the next time I make it.  It was divine.  I found this cake originally on Kraft foods website, but have seen it various other places as well.  Enjoy!!

Submitted by Anne-Marie