I made these little guys on a lazy Sunday when I wanted a quick, but filling, lunch. I had a package of chicken tenders and all the other ingredients I always have on hand. My mom would use this method to make chicken cutlets while I was growing up, but she would use chicken breasts and fry them instead. This is a healthy alternative since they are baked, and they're great to pull out on a weekday night when you don't feel like cooking after a long day at work. I even sliced them up and put them on top of a salad, so there are many variations you can try. Say adios to those fast food chicken nuggets!!
- 1 pound boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
- 1 cup flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 egg, lightly whisked
- 1 cup Italian breadcrumbs
- 1 tbsp. dried basil
- 1/2 cup Parmesan cheese
Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray.
Rinse chicken and cut into 1-inch pieces. Prepare three bowls for coating. Combine flour, salt and pepper in first bowl. Add egg in second bowl. In third bowl, combine breadcrumbs, basil and Parmesan cheese. Feel free to add extra seasonings to adjust the flavor.
Dredge pieces of chicken in flour and shake off excess. Next, place chicken in the egg bowl and let excess drip off. Lastly, place in breadcrumb mixture and coat completely.
Place on greased baking sheet and cook 15-20 minutes or until cooked through.
Source: SK Original