2 chicken breasts, skinned and boned 1 1/2 cup fine dry breadcrumbs 1/3 cup Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon dried basil, optional 1/2 cup melted butter
Cut chicken breasts into about 1 1/2-inch squares. Combine dry ingredients in small bowl. Dip chicken pieces in melted butter, then in crumb mixture. Pat crumbs on to coat. Place on greased baking sheet and bake at 400 degrees F for 15 to 20 minutes or until lightly browned.
Marlena, Concord, New Hampshire, USA
51 calories, 3 grams fat, 3 grams carbohydrates, 2 grams proteinper piece. This recipe is low in sodium.
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I have twin toddlers that are obsessed with chicken nuggets. I don't like giving them fast food or prepackaged ones but they are in a picky phase and have refused any homemade versions so far. This recipe got the attention of one of them so it's a start! I omitted the basil and reduced the parmesan. I'll continue to tweak it to see if I can get the other kiddo to like them.
Aug 4, 2010
Ended up almost tripling the recipe to freeze some. They are delicious! I overcooked them a tad due to a broken thermometer, but they still turned out great. I didn't exactly measure things, but I followed the measurements generally and they turned out great!
Jul 25, 2010
Kitty in the Kitchen REVIEW:
Loved this recipe! Super easy and great flavor! I substituted cheddar cheese for the parm and it turned out quite nicely! Will definitely make again...
Jan 10, 2010
Guest Foodie REVIEW:
Very yummy! I also put too many bread crumbs on but the flavor was excellent!! Would make again any day!!
Dec 9, 2009
Quick and easy. I used 1 cup of breadcrumbs and only 3/4 c of melted butter. Also, I added 1/4 t. of chili powder to spice them up and cooked them at 400 degrees for 12 minutes and then under broil at 450 for 6 minutes so I wouldn't have to turn them over!...family loved them! Thanks
Apr 14, 2009
This was easy and fast. I used 1 cup of breadcrumbs instead of more and only 1/4 c of melted butter and it was still good. Also used Pepperidge Farm stuffing mix ( breadcrumbs ) and ground them a little more with the parmesan. Was /is great. Thanks
Apr 12, 2009
grace COMMENT: I was super excited to try this recipe when I saw parmesan cheese in it because it's one of my favorite ingredients, but these came out terrible. The timing and temperature were good, but the butter caused all the breading to stick together so every other bite was of a huge clump of buttery breadcrumbs and the parmesan cheese took over the seasoning and chicken flavor. Yuck! Even with ketchup i couldn't hide the taste.
Mar 20, 2008
These were pretty good. The only problem I had was I put too much bread crumbs, and it came out very crumby. My mother whos been a chef for over 30 years loved them, she said they were perfect, which Ive never heard her say before!
Mar 16, 2008
Guest Foodie REVIEW:
I made these for the family and EVERYONE loved them! Even the picky teenager that works in fast food and my husband who does too! They disappeared faster than I expected! Not difficult to make either. Next time I will have to make more!
Jan 5, 2008
These were great for my 3 year old who is allergic to the egg in batter for regular chicken nuggets.
These are so much healthier and better tasting too! I place a cookie cooling rack on the cookie sheet and bake the nuggets so that both sides are crispy.
Sep 15, 2007
As a newlywed chef-in-training, I attempted these chicken nuggets with amazing results! The coating was a little "crumby", maybe due to omitting the Parmesan cheese.
Sep 4, 2007
I liked the nuggets alot. My mom made them for the whole family.