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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 5.5 g
  • Cholesterol: 84.7 mg
  • Sodium: 323.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 35.6 g

View full nutritional breakdown of Panko and Italian Bread Crumb Baked Chicken Nuggets calories by ingredient
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Panko and Italian Bread Crumb Baked Chicken Nuggets

Submitted by: ALWROBEL

Introduction

Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love.
Number of Servings: 4

Ingredients

    * 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
    * salt and pepper to taste
    * 2 tsp olive oil
    * 6 tbsp whole wheat Italian seasoned breadcrumbs
    * 2 tbsp panko
    * 2 tbsp grated parmesan cheese
    * olive oil spray (I used my Misto)

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Directions

Preheat oven to 425░. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Serving Size:áMakes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALWROBEL.






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Member Ratings For This Recipe

  • My kids and nieces LOVED these, incl. 2 very finicky ones! They enjoyed helping me prepare them. I gave it 4 *s because it incl. items that I didn't have readily available. I used reg breadcrumbs & italian seasonings I had on hand, powdered parmesan & no panko. We plan to try it as written though! - 10/10/13

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