Add Corn Chex, flax seed meal, garlic powder, salt, and paprika to the bowl of a food processor. Process until ingredients are combined and small enough to become a flaky coating on nuggets. Transfer to a bowl and set aside.
Add the chicken to the food processor and pulse until chicken is ground. Half way through push the sides down and stir.
Transfer the ground chicken to a bowl and stir in the egg and 1 1/2 cups of the ground Chex-flax seed mixture.
Shape the chicken into small nugget shapes or any desired shape. Flatten the nuggets so they are about 1/4 to 1/2 inch thick.
Toss the nuggets into the remaining Chex-flax mixture to coat the nuggets. Repeat with remaining nuggets.
To cook now:
To cook: preheat oven to 350*F. Rub about 1 teaspoon of olive oil on a large baking sheet. Transfer the coated nuggets to the baking sheet and bake for 30-40 minutes, flipping halfway through cooking, until done.
To freeze for later:
Transfer the shaped nuggets to a zip-top bag and freeze.
To cook: preheat oven to 350*F and rub about 1 teaspoon of olive oil to a baking sheet. Transfer the frozen coated nuggets to the baking sheet and bake for 40-50 minutes, flipping halfway through cooking, until done.
*Use 3 pounds of ground chicken in place of the chicken breast, and skip step 2.
Recipe from Living Well Kitchen https://blog.memeinge.com/homemade-chicken-nuggets/