Anita mentioned these Parmesan chicken bites the other day. I made them a long time ago and posted them on our old blog, Crossroads of America, and somehow had forgotten about them. That’s a shame because they’re really great. They aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
I continued the herb theme and served these Parmesan chicken bites with a cool Ranch dressing for dipping. A Dijon dipping sauce also works great, as does blue cheese. These little yummy morsels are a great alternative to deep-fried chicken nuggets.
Want ’em crunchy? Try my homemade chicken nuggets.
Parmesan Chicken Bites
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 2 boneless skinless chicken breast halves trimmed and cut into bite-sized pieces
- 1/2 cup fine dry breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 cup unsalted butter melted
- Your favorite dipping sauce
Preheat oven to 400 F. Line two baking sheets with aluminum foil.
Combine the breadcrumbs, cheese, salt, thyme and basil and spread out in a pie plate.
Working in batches, dip the chicken pieces into the melted butter and shake off the excess. Roll in the breadcrumb mixture.
Place chicken on foil and bake for 10-15 minutes or until the thickest pieces are cooked.
Serve with your favorite chicken nugget dipping sauce.
A few times a year Anita and I take a drive down to the Exit 76 Antique Mall in Edinburgh, Indiana. About 30 minutes or so south of Indianapolis, the mall is stuffed with tons and tons of antiques, collectibles, arts, crafts, toys… just about anything you can imagine. To maximize our browsing time I like to pack quick and easy lunches, like these Fiesta tortilla wrap bites. They’re easy to make but full of flavor. And they travel well.
The antique mall has a little sitting area (it actually used to be a Subway sandwich shop) with tables that are perfect for grabbing a bite to eat before antiquing.
The filling used in these wraps can be used for other treats too. Like for topping cut cucumbers, or as a dip. It’d also be great as the filling for a grilled cheese sandwich. Or on top of hot dogs. It’s great stuff.
Also try my grilled chicken wrap with southwestern dipping sauce.
Fiesta Tortilla Wrap Bites
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 30 or so bites
- 8 ounces light cream cheese softened
- 1/2 cup light sour cream
- 1/2 cup salsa
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon hot sauce
- 1/4 cup each green red, and yellow bell pepper, chopped
- 1/2 cup black olives chopped
- 1 cup sharp cheddar cheese shredded
- 5 8 " tortillas or wraps
Place all ingredients except for the tortillas in a large bowl and mix well.
Divide mixture between the tortillas.
Tightly roll the tortillas and wrap in plastic wrap.
Refrigerate for 2-8 hours to let the wraps set up then slice as desired.
I’m always on the lookout for something cute to make for Easter. Like deviled pastel eggs. When I came across these flower pretzel bites I quickly added the three ingredients (!) to the grocery store list on my phone. Now, to make a batch of these you’re going to need some time, but it’s worth it. And they’re very fun to make too.
I mixed it up. Some yellow petals. A few pink. Some blue. Go crazy. And they don’t have to be perfect. What you end up with are pretty, crunchy, chocolately single-bite morsels of happiness!
If you’re super duper picky, make sure you place the candies so that the ‘m’ is turned down.
Another favorite Easter-time treat of mine is my Peeps-stuffed Oreos. Yes. Peep-stuffed Oreos. Boom. At Christmas time I make a treat similar to these flower pretzel bites, reindeer noses.
Flower Pretzel Bites
Working in batches:
Top the pretzels with the white chocolate melts and place on a microwave safe plate. Microwave on 50% (I found that the defrost setting also works well) until the chocolates are melted.
Carefully remove the plate (it might be hot!).
Place a single M&M in the center of each melt and press it down just slightly. Add 6-7 more candies around the edges.
Place the plate into the fridge until the candies are set. You can also leave them out at room temperature to set, but they'll take a little longer to do so.