What’s New for Dinner: Baked Chicken Nuggets

Welcome to my series called “What’s New For Dinner?” This is going to be a weekly posting sharing a new recipe that I have tried throughout the week. This is my way of keeping our meals from getting boring and attempting to try new foods. I’m doing this fun challenge with my friend, Jenn from Super Jenn. So check her site for what she’s tried this week, too!

I didn’t feel very adventurous this week. So when I saw that All Recipes had a recipe of the day for Baked Chicken Nuggets, I knew that would be what I’d make this week—something simple yet still something I had never tried before.

I have two toddlers and they are in that big chicken nugget phase. So I like the idea that I can make my own and I’ll know exactly what ingredients are in it. When I made this, I picked up some Organic Boneless/Skinless Chicken Breasts. The first thing you do is to cut them into 1 – 1/2″ pieces. I made some of ours a little smaller since the kids are still fairly young.

Next, you mix up the spices and Parmesan Cheese. The cheese is what makes these taste really good! You’ll keep those in a separate bowl from the chicken pieces.

Then, you’ll melt your butter and keep it separate from the other two bowls. After that, spray a cookie sheet with non-stick cooking spray. When your prep work is done, it will look like this:

Now begins the process of coating the chicken pieces. You’ll first dip them in the melted butter. Then coat them in the spices and Parmesan cheese mixture. After this step, lay the coated chicken pieces on the sprayed cookie sheet. Continue doing this until all the pieces are coated. It will look something like this:

When I was reading the reviews on this recipe, a lot of the commenters recommended flipping the chicken pieces halfway through. So I set the timer for 10 minutes instead and then flipped them over and reset the timer for another 10 minutes. I had no issues keeping the coating on and they didn’t seem to be greasy that way, either. (Don’t forget to check that your chicken pieces are fully cooked!) This was what ours looked like when we were done:

During the cooking time, I had chopped up some watermelon and I also steamed some Organic carrots in one of those microwave steam bags for our side dishes. It worked out perfectly for time!

The Verdict:

I didn’t have any Italian Seasoned Bread Crumbs so I had used regular and threw in some Italian Seasoning. I put a little too much but it still tasted really good. I’ll be looking for a sale on the Italian Seasoned Breadcrumbs when I make these again. These were very tasty and not one bit greasy. I liked being able to eat chicken nuggets that tasted like real chicken instead of that processed stuff. We’ll be making these for a lot of future lunches! I’m going to have to test out how these freeze so I can just pop them in the microwave on busy days.

Well, that was my new recipe for this week. Did any of you try to make something new, too? I’d love to hear about it! Don’t forget to check out Jenn’s site later for when she posts her latest cooking adventure, too!

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Comments

  1. says

    I haven’t tried this recipe before but I think it sounds great. I had a zuchini recipe that was similar except you soaked in milk instead of butter to stick the breading mixture (with the cheese which is key). One tip that I would love to add for the crisping on both sides without flipping that I use with the other recipe, a pizza pan that has the holes in it. It really adds the crunch without the effort of flipping. I use it for oven fries, chicken and many other things. It might be my favorite pan. I just got a new one just in case mine was dirty. In case readers out there don’t have one, they have a good one at Target for $10. I think that it is a bargin with the number of times that I use mine :)

  2. coupongeek says

    I will definitely try the pizza pan with holes, Alison! I actually own one already so I’m excited to try it!

    Jaycie

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