*(We used poultry seasoning (1 1/2 tsp) Preheat oven to 400. Cut each
half breast into 1 1/2 inch cubes. Combine bread crumbs, cheese, salt,
spices and place in a large zip lock bag. Dip the chicken cubes into
the melted butter, then into the bag to coat with crumbs. Arrange the
cubes in a single layer on an aluminum foil lined cookie sheet. Bake
for 8-10 min. (We placed them on baking trays and froze them in the
freezer for 30 min then bagged them about 30 to a bag.) When ready to eat,
remove from freezer and place on baking tray. Cook at 400 for 20-30 minutes,
turning once during cooking.
NOTE: We learned that tenders work great and eliminate the cutting. I
still do some nuggets for my younger crew. It takes about 4 - 5 recipes
of coating to do 4 lbs of tenders and about 14 breasts cut up. I will
buy more tenders this time, and do less cutting. Use the ziplock bag
method, it is neater, however, this is a messy endeavor, but my kids
love them. They are always a request.
SW Note: Didn't follow this recipe at all (by mistake) Dipped the darn
things in egg!!! Then realized I had messed up (after they were
finished, but before I cooked them) so I redipped one side only in
butter and rebreaded. Ran out of bread crumbs and just guessed at the
seasonings and herbs. Added cayenne. Froze by finished size: Nuggets,
fingers and planks. They were great.
