Chicken Nuggets
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FROM: - Mimi Wilson and Mary Beth Lagerborg INGREDIENTS
2 pounds boneless, skinless chicken breasts
3 tablespoons butter or margarine, melted
2 teaspoons Worcestershire sauce
1/2 cup Italian-style bread crumbs
1/3 cup Parmesan cheeseCut chicken into 1-inch pieces (kitchen shears work best).
Combine chicken, melted butter and Worcestershire sauce in a 1-quart freezer bag. Combine the bread crumbs and Parmesan cheese in a second freezer bag. Tape the two bags together. Label, date, and freeze.
TO SERVE - Thaw and remove the chicken pieces from marinade. Shake them in the bread crumb bag to coat, a few at a time.
Preheat oven to 450 degrees. Arrange chicken on a greased cookie sheet. Bake for 7 to 9 minutes or until no longer pink in the center.
Makes 4 servings
NOTE - You can also bread and then freeze the nuggets to cook at a later date.