Baked Chicken Nuggets


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Try these sophisticated nuggets that adults and kids will love, especially with the grown-up dipping sauce!

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  • Cooking spray
  • 4 skinless, boneless chicken breasts
  • 2 eggs beaten
  • 1 Tbs. water
  • 1/2 C. breadcrumbs
  • 1/2 C. grated Parmesan cheese
  • 1 Tbs. dried basil leaves
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • Apricot Dipping Sauce:
  • 1/2 C. apricot preserves
  • 1 Tbs. water
  • 1 Tbs. fresh lime juice
  • 2 tsp. light soy sauce
  • 1 tsp. Dijon mustard
  • 1/4 tsp. minced fresh ginger

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Preheat oven to 400 degrees. Cover a baking sheet with foil and spray with cooking spray. Trim any excess fat from chicken, and cut into 1 1/2" pieces. In a medium bowl, beat together eggs and water. Place chicken pieces into egg mixture, stirring to coat. Set aside. In large zippered plastic bag, combine bread crumbs, cheese, basil, thyme and salt. Shake to combine well. Using a slotted spoon to drain excess egg mixture, transfer chicken pieces, a few at a time, to crumb mixture; close the bag and shake it. Repeat until all pieces are well coated. Discard leftover egg and coating mixture. Place coated chicken pieces on prepared sheet. Bake 10 minutes, turn pieces over, and bake another 10 minutes. Nuggets are done when meat is no longer pink in the center. Serve warm, with Apricot Dipping Sauce.

To make apricot sauce, purée all ingredients in a blender or food processor until smooth.

Makes about 1/2 C.

Yield: 4 servings

Source: Ontario Chicken Lover Wing Magazine

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