2 whole chicken breasts — (4 halves)
1/2 cup fine dry bread crumbs
1/4 grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil*
1/2 cup margarine — melted.
*(We used poultry seasoning (1 1/2 tsp) Preheat oven to 400. Cut each half breast into 1 1/2 inch cubes. Combine bread crumbs, cheese, salt, spices and place in a large zip lock bag. Dip the chicken cubes into the melted butter, then into the bag to coat with crumbs. Arrange the cubes in a single layer on an aluminum foil lined cookie sheet. Bake for 8-10 min. (We placed them on baking trays and froze them in the freezer for 30 min then bagged them about 30 to a bag.) When ready to eat, remove from freezer and place on baking tray. Cook at 400 for 20-30 minutes, turning once during cooking.
NOTE: We learned that tenders work great and eliminate the cutting. I still do some nuggets for my younger crew. It takes about 4 – 5 recipes of coating to do 4 lbs of tenders and about 14 breasts cut up. I will buy more tenders this time, and do less cutting. Use the ziplock bag method, it is neater, however, this is a messy endeavor, but my kids love them. They are always a request.
SW Note: Didn’t follow this recipe at all (by mistake) Dipped the darn things in egg!!! Then realized I had messed up (after they were finished, but before I cooked them) so I redipped one side only in butter and rebreaded. Ran out of bread crumbs and just guessed at the seasonings and herbs. Added cayenne. Froze by finished size: Nuggets, fingers and planks. They were great.