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Amazing for my toddler! He hardly ever eats protein, and never chicken, and this was a huge hit! Will be making this again and again.
Served this tonight and we love this recipe! Definitely a keeper…..!!!!! Thanks for the recipe!!!
This was the best Chicken Parmesan Nuggets EVER!!!! Hubby and I loved how tender and tasty they were! Thanks for such a great recipe!! (
Hi Barb, I’m so glad you and your hubby liked them!
I make this for my boyfriend Tim..he loved it
I’m a 52 year old retiree who doesn’t have a lot of experience in the kitchen. My wife still works. I made this for my family and I was a hero. Thanks. This recipe is delicious and easy to follow. If I can make it YOU can make it! Thanks for a great recipe. I will definitely make it again.
The flavor was very good. but the breading was very mushy. I was really hoping that these would have some crispiness to them.
Totally Awesome! Pinned as favorite !
Love the recipe!!!! It’s definitely a keeper…
Just got back from deployment and I love cooking! It’s been so long I was afraid to cook without a recipe. Dinner turned out amazing, and my family really really loved it. Thankyou!
We love this recipe. No matter how much I make my boyfriend still eats it all.
If I used skin on/bone in do u know cooking times and temp.?
Hi, Maria! Emma here, managing editor. Are you thinking you’d just leave the chicken on the bone rather than cutting it into smaller strips? If so, I’d decrease the oven temp to 400F and roast for 17 to 20 minutes, or until an instant read thermometer inserted in the thickest part reads 165F. Enjoy!
I needed an easy, kid friendly chicken dish for a holiday gathering and this chicken dish totally fit the bill! The family loved it… garlicky yummy-ness! It was easy to prepare and bake while finishing up the other dishes.
Hi! Not sure how old this is.. but my mom used to make it too! And I still know the recipe. It is NOT low fat! At least the original. These are not exact measurements. We always kinda just estimated/threw the ingredients together. Here it is: 1lb boneless skinless chicken breast feeds about 4. So it obviously depends on how many you are feeding. Dip chicken into an egg/milk mixture. Then dredge into a flour/grated Parmesan mix..No breadcrumbs. The flour/parm mix was about 25/75 (so I do like 1/4 cup flour and 3/4 Parm depending on how much making). Also added to the dry mix is at least 1TBs Paprika, and salt/pepper/garlic powder to taste. (Paprika is what makes it!). The dry mix should look like a fine mixture wth light pink color. Coat chicken well in this mix. Put into lightly greased pan. Then drizzle melted butter over the chicken. (1/2 cup- 1 cup). Bake at 350 in pre-heated oven, uncovered, for about 30 mins. I usually check it then.. add some parsley, more Parmesan, cover and bake for another 10-15. I also have added a lil Mozzerella before, red pepper flakes, or Italian seasoning.. and it was also good. But the original you just bake and eat, No extras. It goes really well with red skin potatoes and veggies (like green beans or corn). Also good with a wild rice mix or creamy risotto, and side salad.
Sorry… I’m not a food blogger. Haha! So this recipe is mostly just how we did it. Just thought you may want the “old school” fatty recipe/ingredients. I’ve made it with olive oil, sea salt, and less Parm in the past with brown rice, for a “healthier” option. It was decent.. but not the same. Btw- my sister and I also used to fight over the crunchy, buttery stuff in the pan.
This is no low-fat recipe, but what it is is an easy crowd-pleaser for casual dinner parties, movie night, etc. I saute spinach in avocado oil with some garlic and red pepper flakes to go with it. Slightly less guilty that way.
I liked the flavor but my husband thought the chicken was greasy.
This was amazing! I really started homeschooling and going to night classes and i was looking for a nice/ fast meal to cook for my husband and son. so i made this and sauteed some brocoli and green beans with goat cheese and baked potatoes and its so good!!
I’m making tonight for my first time. I defrosted some chicken and every recipe I think of, I’m missing one ingredient. Really don’t want to go to the store though. I’m still missing one for this. The fresh garlic. (Tragic, I know.) I’ll go heavy on the garlic powder. Here goes!
What kind of parmesan cheese is best? Even the Kraft name brand is full of fillers. Is that OK or would you recommend getting a hunk of real parmesan and grading it myself?
I usually buy real Parmesan and grate it.
I have made these a “bi-jillion” times we love them. Last evening we visited friends who made them, for our enjoyment. Everything is better when someone else does all the work, and I just get to enjoy. The whole bunch of us say a big Thank-you.
Tried these tonight and the family loved them, this will be a staple in our home, so good they don’t need any dips or condiments.