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. Bite after bite, you’ll find yourself unable to stop eating them. The flavors are amazing. So make a double batch. You’ll be glad that you did.
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 dressing. These little yummy morsels are a great alternative to deep-fried chicken nuggets. They are a bit more difficult to pick up with your fingers, so be prepared to serve them with small appetizer forks.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Want ’em crunchy? Try my homemade chicken nuggets.
Parmesan Chicken Bites
- 2 chicken breast halves boneless skinless, trimmed and cut into bite-sized pieces
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese freshly grated
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ 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.
Nutritional values are approximate.