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Chicken Nuggets

February 16, 2010

This recipe has quickly become a staple in our house. I love the ease and convienence of being able to freeze the meal ahead of time, then pulling it out when we are ready to eat. Or you can make it fresh for dinner that night. The chicken nuggets have the perfect crispness on the outside, and are tender and juicy on the inside. My husband loves them with sweet and sour sauce and the kids love eating it with good old ketchup.


  • 2 lbs chicken breasts
  • 3 tablespoons butter, melted
  • 2 teaspoons Braggs liquid aminos or low sodium soy sauce
  • 1 cup dried breadcrumbs, Italian style
  • 2/3 cup grated parmesan cheese


Cut chicken into 1 inch pieces or 1 inch square nuggets. (Use kitchen shears!)

In a bowl, combine chicken, melted margarine, and liquid aminos or soy sauce.

In a seperate bowl, combine bread crumbs and parmesan cheese.

If making fresh, continue with directions below. If freezing, in a large gallon bag place chicken, melted margarine and liquid aminos or soy sauce. Seal bag, label, place in freezer. In seperate quart sized bag, place bread crumbs and parmesan cheese. Label, freeze. When ready to serve, place both bags in refrigerator to thaw. Than continue with directions listed below.

Roll chicken pieces in bread crumbs, than place on greased cookie sheet. Bake 7-9 minutes at 450 degreees or until center of chicken is no longer pink. Serve with ketchup, barbeque sauce, or sweet and sour sauce.

Looking for a breadcrumb recipe? Click here.

Nutrition Facts

2 Comments leave one →
  1. March 23, 2010 4:03 am

    I like the Bragg’s Amino Acids! What a great idea. My husband started using that to roast his almonds. We love it.


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