Easy to make chicken Parmesan nuggets baked in the oven.

You will need:

• 2 lbs. boneless skinless chicken (used breast)
•  1/2 cup Italian bread crumbs
• 1/2 cup Parmesan cheese
• 1 cup of Italian salad dressing

Prep:

First trim your breast of any odd bits like around the wing socket. You need a sharp knife or you may get frustrated or cut yourself. As best you can, cut each piece into even pieces and toss into a bowl or zip lock bag. Add enough dressing to cover chicken, mix to coat each piece, let marinate in fridge for 30 minutes.

If you have a difficult time cutting chicken with a knife use chicken tenders, they are more expensive but use what works for your situation.

Breading:

Mix bread crumbs and Parmesan cheese in bowl or bag. Dip marinated chicken pieces in breading (or toss in bag and shake) and place on baking tray. Place in a single layer on a foil lined cookie/baking sheet (spray with non stick oil).

Bake for 30 minutes or until golden brown. Let them rest until they release from the pan, if stuck be patient.

Serve with dipping sauces of choice or plain (sauce is better).

A word on knives:

The knife on the right was my food processor for years (Victorinox  40520) and cost about $30. It holds an edge very well and I have only had to put it on the stone a few times to sharpen. If you need a good knife, for the money I recommend this one.

The yellow handle knife is my back up, it’s a boning style and made quick work of the chicken breast. You need to keep your knife sharp and most use the sharpener on the far left. They work but you must use them often. The steel is next to it and works if your knife has an edge. The stone in the middle is for when none of those work.