My 2 year old loves chicken nuggets (or chicken nunnets, as he would say), but I only like to give him fast food nuggets occasionally. I am also not a huge fan of frozen nuggets, so I decided to try making my own. This recipe is my Aunt’s Parmesan Chicken recipe with a few tricks added in from The Sneaky Chef (you know I love adding those extra veggies in!)
My little guy loved these and the spices added enough interest that they were enjoyed by my husband and me as well. These are great plain or dipped in your favorite sauce.
1 pound boneless skinless chicken breasts, cut into 2 inch chunks
½ cup whole wheat flour
2 eggs, beaten
¼ cup orange puree
¼ cup whole wheat bread crumbs
1 tbsp wheat germ
2 tbsp parmesan cheese
1 tsp dried basil
1 tsp dried thyme
½ tsp pepper
1/8 tsp paprika
If you wish, pound chicken into a uniform ½ inch thickness. If you choose not to do this, it will affect the cooking time slightly.
Cut chicken into 2-inch chunks, set aside. Place whole wheat flour in a medium sized bowl, set aside.
Beat eggs and orange puree together in a medium bowl, set aside.
Mix bread crumbs, wheat germ, parmesan cheese, basil, thyme, black pepper, and paprika together in a medium bowl, set aside.
Spray a large cookie sheet with cooking spray and preheat oven to 400 degrees.
Coat chicken pieces in whole wheat flour, shake off any excess.
Next, dredge chicken through the egg mixture, evenly coating both sides.
Lastly, lay chicken in the bread crumb mixture and gently press; turn to coat the other side. Arrange coated chicken pieces on the cookie sheet. Repeat as necessary.
Place tray in preheated oven and cook for 10-12 minutes. Flip chicken nuggets and return to oven for another 10-12 minutes, or until chicken is fully cooked. Enjoy plan or with your favorite dipping sauce!