The nuggets were good, but I wouldn't count them as "great", but that is probably my fault. I left the salt out of the recipe thinking it wasn't needed and for once in my life, I was wrong (it was a shock to everyone else too, trust me).
3 skinless, boneless chicken breasts (I used local free-range chickens from our local butcher and holy hell, yum!)
1 cup Italian seasoned bread crumbs (I used panko)
1/2 cup grated Parmesan cheese
1 teaspoon salt (essential)
1 teaspoon dried thyme (next time I would do garlic and parsley instead)
1 tablespoon dried basil
1/2 cup butter, melted (I soaked the chicken in buttermilk for about an hour and then dipped it in to the breadcrumbs. No butter was needed)
1.Preheat oven to 400 degrees F (200 degrees C).
2.Cut chicken breasts into 1 1/2 inch size pieces. In a
3.Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. I needed almost twice this amount before the chicken was no longer pink. Also, I lined the baking sheet with foil and then put a wire rack on the cookie sheet (and then Pam'ed the hell out of it). I flipped the nuggets after 10 min so that 1 side wouldn't get too brown.
Overall, they were fine, and very easy. They paired well with my homemade ranch and homemade honey mustard.