| 2 boneless skinless chicken breasts, cut into nugget size peices 1/4 cup cornstach 1 egg 1 T dijon mustard 1 cup dried bread crumbs 1/4 cup grated parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. paprika 1 tsp. dried thyme 1 tsp. garlic powder 1 tsp. onion powder 2 T melted butter cooking spray Place oven rack in upper third of the oven. Preheat to 400 degrees. Spray a baking sheet with cooking spray. Put the cornstarch in a large zip lock bag and set aside. In a small bowl, beat the egg with the dijon mustard and set aside. In another large zip lock bag, combine the bread crumbs with the parmesan cheese and the seasonings, add the melted butter and mix until all ingredients are moistened with the butter. Set aside. Add the chicken to the bag with the cornstarch and shake until all peices are coated. Pour the egg mixture into the bag with the chicken, close the bag and Place a few nuggets at a time into the breadcrumb bag and shake to coat until all nuggets are coated, placing them on the baking sheet as they are done. Bake for 20 minutes or until crispy and browned. Serve with your favorite dipping sauce. |
