Homemade Chicken Nuggets

Trim & cut 6 chicken breasts into 1½ inch pieces. I get approximately 6 nuggets out of each breast. Place chicken in glass container. Cover with milk and allow chicken to soak in the refrigerator for 3 hours. (I would imagine the longer the better, but this is a good place to start.)

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Mix together:

• 6 pieces of bread that have been chopped in the food processor. (This is what I save the heels of our bread for.)
• ½ tsp. basil
• ½ tsp. oregano
• ½ tsp. parsley
• ¼ tsp. garlic salt
• ½ cup grated parmesan cheese (I have made the nuggets without the cheese. They are still very tasty.)

In a separate bowl:

• Melt ¼ cup of butter. (You will probably need more butter. When the cold chicken hits the warm butter, it begins to solidify again. Add more butter to the bowl and melt it as this happens.)   

Dip the chicken nuggets in the butter. Then move them to the breadcrumb mixture. Be sure the entire nugget is covered with crumbs. Place the coated nuggets in a single layer on the lined cookie sheet. Sprinkle any remaining breadcrumbs on top of the nuggets.

Bake for 10 minutes. Flip chicken on pan. Bake an additional 10 minutes or until crust is golden brown and chicken is cooked through. 

Wrap the leftovers in foil and freeze. I put enough to feed my family in each package. To reheat: Bake nuggets at 375° for 7 minutes. Flip chicken on pan. Bake an additional 7 minutes or until chicken is heated through. 

This makes for a quick and easy meal and they taste as good as the first time. It’s definitely worth the original prep time. I usually double the recipe and have enough nuggets to feed my family of four 5 times.