Baked Chicken Nuggets Recipe

Baked Chicken Nuggets Recipe
 
Author: 
Nutrition Information
  • Serves: 3
  • Calories: 270
  • Fat: 17 g
  • Saturated fat: 4 g
  • Carbohydrates: 15 g
  • Sugar: 0 g
  • Sodium: 470 mg
  • Fiber: 0 g
  • Protein: 14 g
  • Cholesterol: 40 mg
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
While you are making your kids get ready for the school and at the same time your man is shouting from the bathroom door for the towel, it is virtually impossible to prepare breakfast for kids. Most kids usually do not like to have breakfast for some reasons. However, they do feel like eating something in school during the break time. Baked Chicken Nuggets can be prepared quickly and efficiently in such a situation.
Ingredients
  • Skinless chicken breasts - 3
  • Italian seasoned bread crumbs – 1
  • Grated Parmesan cheese – ½ cup
  • Salt – 1 teaspoon
  • Dried thyme – 1 teaspoon
  • Dried basil – 1 tablespoon
  • Melted butter – ½ cup
Instructions
  1. To start up, first of all wash the Chicken breasts thoroughly with cold water and pat with a blotting or tissue paper so that it dries in quick time.
  2. After washing the chicken breasts, cut them into 1 ½ -inch size with a sharp knife making sure that they are not under or over-sized.
  3. Mix together the bread crumbs, cheese, salt, thyme and basil in a medium bowl and blend together thoroughly to avoid lumps.
  4. In a bowl or dish put the melted butter and dip chicken pieces into it followed by coating it with the prepared breadcrumb mixture.
  5. Arrange the well-coated chicken pieces in a single layer on a mildly greased cookie sheet or tray and put them in the oven for 20 minutes that should be preheated to 400 degrees F.

Instructions

  • 1

    Goes well with:

    Chico Queso Dip

     

    Probably the most delicious dip for any nugget lover.

    El Chico Queso Dip
  • 2

     

     

Leave a Reply

Your email address will not be published. Required fields are marked *


6 − = three

Rate this recipe: