I stole this recipe from the back of the Safeway-brand parmesan cheese that we buy. Michael idly read it off the label and insisted that we make it, but it turned out to be quite tasty. The breading on the nuggets ends up kind of soft and crumbly, and not fried on like you see at fast food restaurants, but I actually find I prefer it like this. I at least double the original recipe to feed two people (this version is reported here) but you could easily double again, etc.
Ingediants
- 2 tbsp. olive oil
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- 2 tbsp. fresh minced parsley
- 1 tsp. fresh minced garlic
- 4 tsp. Dijon mustard
- 1.5 lbs chicken, cut into nugget-size pieces
Directions
In a large nonstick skillet heat the olive oil over medium-high heat. Add the bread crumbs and stir-fry until they are lightly browned. Remove them to a large bowl and stir in the parmesan and parsley.
Coat the skillet with cooking spray or more oil and heat over medium-high heat. Add the garlic, mustard and chicken. Cook while stirring for 5-7 minutes or until the nuggets are cooked through. Add the nuggets to the breadcrumb mixture and toss to coat. Simple!
I usually make some kind of cheesy starch side to go with it.
Evidence
