Baked Panko-Crusted Chicken Nuggets
Want to get more crunch in your nuggets? Panko, or Japanese breadcrumbs, are made from whole wheat bread but are slightly larger and crispier than traditional breadcrumbs. They're a great way to get a delicious, crunchier mouthful without frying.
- 2 boneless skinless chicken breasts, cut into 1 1/2 inch pieces
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon Dijon mustard
- Cooking spray
- Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil. Coat with cooking spray.
- In a shallow container, combine the panko breadcrumbs, Italian seasoning, and cheese.
- In a separate shallow container, whisk together the egg and Dijon mustard.
- Working with one chicken piece at a time, dip the chicken in the egg mixture. Then immediately dip it into the breadcrumb mixture, completely coating the outside.
- Transfer the coated chicken to the wire rack. Bake until the chicken is cooked through and the breadcrumbs start to brown, 7 minutes per side.
- Serve with your favorite dipping sauce!
- Recipe by Katie Serbinski, R.D., of Mom to Mom Nutrition
Per serving: 244 kcal cal., 7 g fat (3 g sat. fat), 564 mg sodium, 1 g sugar, 32 g pro.. Percent Daily Values are based on a 2,000 calorie diet