Chicken nuggets

Now that the boys are home during the day with our new sitter, I am responsible for planning out lunches and snacks once again. One of the staples I keep on hand: chicken nuggets. It's easy to make a large batch, portion them out into plastic bags and pop in the freezer.

Chicken Nuggets parmesan cheese
whole wheat bread
garlic powder
onion powder
salt & pepper
panko breadcrumbs
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?).