Parmesan Crusted Chicken Nuggets
Parmesan Crusted Chicken Nuggets
- 3 boneless chicken breasts (fat & skin removed)
- 1 cup panko bread crumbs
- 2/3 cup grated parmesan cheese
- 3 tbsp minced parsley (or French Pantry Herb Blend of choice, I like our roasted garlic and chives)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup melted butter
- 3 tbsp fresh lemon juice
- 2 garlic cloves, minced
Preheat oven to 400°F degrees. Place Grande Round Mold on Perforated Baking sheet and set aside.
Using your kitchen scissors, cut your chicken to your desired size. You can also use chicken tenderloins to save time.
Mix the bread crumbs, parmesan cheese, parsley (or herb blend), salt and pepper together in your stainless mixing bowl. Mix the butter, lemon juice and garlic together in your mini cake mold or small round mold (I melt the butter in one of these and then add the other ingredients) Dip both sides of the chicken in the butter mixture – coating it well.
Place the chicken on the bread crumb mixture and toss the crumbs up over the edges and tip of chicken using either your hands or a spoon. Place the chicken pieces in the Grand Round Mold.
Bake of 18-25 minutes or until a meat thermometer reads 165°F degrees when inserted in the thickest part of the chicken breast. The timing depends on the size of your chicken pieces and the heat of your oven.
bonTip: If the butter and lemon juice mixture starts to congeal, microwave for 20 seconds. Be sure to use grated parmesan cheese – shredded cheese won’t stick to the chicken as nicely.
