- 1/4 cup butter, melted
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Marinara sauce, optional
- Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.
Place in a single layer on two 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.
Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through. Yield: 8 servings.
Reviews for Parmesan Chicken Nuggets
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"Everyone in my family loved it. Keeper."
"I made these tonight. They were easy and delicious. My kids and husband asked for seconds! I did need to double the butter and I doubled the kosher salt and they had great flavor. My nuggets only needed 12 minutes (flipped them after 6). If I had cooked them longer they would have likely been dry. My family dipped them in honey mustard dressing. So yummy! I will definitely make these again."
"My toddlers love them. Easy to make and it is healthier than frozen meals."
"Yeah ,its a good recipehttp://www.bewareofdrugs.com/amazing-healthy-recipes-for-kids/"
"These were ok. They dont' get very crispy, so I had to broil them a little. They could use a little more seasoning."