Italian Herb and Cheese Chicken Bites
Italian Herb and Cheese Chicken Bites are a healthy baked chicken nugget recipe your entire family will enjoy. Dip in Marinara for extra deliciousness.
Servings 4 people
Ingredients
- 2 large Chicken Breasts cut into 1 inch cubes
- 1 large egg whisk with 1 tbsp. of water.
- 1 cup All Purpose Flour
- 1.5 cups Panko Bread Crumbs
- 1/2 cup Parmesan cheese Grated
- Cooking Spray
Instructions
- Preheat oven to 425 degrees. Spray a large non-stick baking sheet with cooking spray.
- Cut the chicken breasts into 1 inch cubes. You'll want to use 9-10 ounce size breasts for this to get enough for 4 people. Thicker chicken works best. Feel free to use 3-4 small breasts if that's what you have. I got about 15 bites from one quite large chicken breast.
- Set up a breading station. In the first bowl you want the flour. The second bowl is for the egg. The third bowl should be the bread crumbs and cheese mixed together.
- Dredge each chicken bite in the flour, then the egg, and then the bread crumbs. Place on the baking sheet.
- When you have all the chicken breaded, spray the tops with more cooking spray. Bake at 425 degrees for 10 minutes, flip, then cook another 10 minutes. Check throughout as ovens and the thickness of your bites will affect the cooking time.
- Sprinkle the bites with some sea salt and fresh parsley before serving. Jarred marinara is recommended for dipping.
Notes
Make it Gluten Free/Lower Carb: I have not tried this recipe with gluten free bread crumbs. They are sold in stores and you could try them. I have used almond meal in place of the bread crumbs and had good results. You could also finely grate the Parmesan and skip any bread crumb replacement. The cheese will form a nice crust. Obviously you'd use a gluten free flower for step 1 of the dredging versus all purpose as directed in the recipe. As with any gluten free breading, do not expect it to stick quite as well as the regular bread crumbs.