Description

Once you take away the deep-frying and use boneless, skinless chicken breasts instead of mechanically-separated chicken parts, these tasty tidbits become actually quite nutritious!

Ingredients

• 1 pound chicken breast, skinless chicken breasts, cut into even nugget-sized pieces
• 2 tablespoons extra virgin olive oil
• 1 pinch salt
• 1 pinch pepper, black
• 2 tablespoons parmesan cheese, grated
• 1/4 cup panko bread crumbs
• 1/4 cup whole grain bread cumbs

Preparation

1. Preheat oven to 425oF. Lightly coat a baking sheet with olive oil spray.

2. In a medium bowl, combine Italian and Japanese breadcrumbs and Parmesan.

3. In another medium bowl, season chicken pieces with salt and pepper. Mix in olive oil; stir to evenly coat.

4. A few pieces at a time, roll chicken in breadcrumb mixture to coat completely and then place on prepared baking sheet. Repeat with remaining chicken and breadcrumbs. Lightly spray top of coated chicken nuggets with olive oil spray.

5. Bake for 8 minutes; carefully flip over nuggets and bake another 5 minutes until golden brown and cooked through. Serve with your favorite dipping sauces