Chicken Nuggets parmesan cheese
whole wheat bread
salt & pepper
1 egg, beaten
3-4 large chicken breasts, cut into bite-sized chunks
Cut a piece of parmesan cheese (around 3 oz.) into smaller chunks and toss into the food processor until finely shredded. Next, add a few slices of toasted whole wheat bread, roughly torn, and process again (I tend to use the end pieces, which are often abandoned in this house). Add in garlic and onion powders, and salt & pepper to taste (go easy on the salt, as the cheese tends to be salty already). Pour into a medium-sized shallow container, and stir in a handful of panko. I add panko because they tend to keep a crunch better than the wheat crumbs, but they can certainly be omitted.
Beat an egg in another shallow container. Form a little assembly line where you can take a handful of chicken chunks, dip them in the egg, roll them around in the breadcrumb mixture, then place them on baking sheets. I like to use my silicone baking mats which don't require any additional oiling or spraying. Bake at 400 until cooked through, maybe 20 minutes for a properly functioning oven, but mine tend to take much longer (have I mentioned we need to start appliance shopping?).