Ingredients for Baked Herbed Chicken Nuggets
- 1 lb boneless, skinless chicken breasts
- 2 large eggs
- 2 tablespoons water
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup breadcrumbs
- 1/2 cup wheat germ
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
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How to Make Baked Herbed Chicken Nuggets
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Trim any excess fat from 1 lb boneless, skinless chicken breasts and cut into 1-inch cubes.
- In a medium bowl, whisk together 2 large eggs and 2 tablespoons of water.
- Add the cubed chicken to the egg mixture and toss to coat.
- In a separate large bowl, combine 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1/4 teaspoon red pepper flakes (optional), 1 cup breadcrumbs, 1/2 cup wheat germ, 1 tablespoon chopped fresh basil, and 1/4 teaspoon ground black pepper.
- Drizzle 1 tablespoon olive oil over the breadcrumb mixture and stir with a fork until evenly moistened.
- Add the chicken to the breadcrumb mixture and toss gently until all pieces are evenly coated.
- Arrange the coated chicken nuggets in a single layer on the prepared baking sheet.
- Bake for 10 minutes, then flip the nuggets and bake for an additional 5-7 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
10g
Carbs
5g