Chicken Nuggets

I read A LOT of blog post recipes as well as pins on Pinterest and am jealous of those who are able to come up with their own recipes.  Non-Cooking-Creative people like me need these people to make us feel like we might have a small sliver of a cooking skill somewhere in our bodies. I can follow a recipe like the back of my hand but making it my own is always a challenge.  Until now!

Since I don't have an original recipe to share I thought I would share one our families favorites. I got this one from Hellmann's back when Ben and I were on our No/Low-Carb diet kick. I look at it now and cringe at the amount of calories that it must contain but it is so good and the kids ask for seconds (and thirds). They even took some to school today for lunch.

So here it is...

Here is the link to the original recipe. I made a few adjustments this last time around, mostly because I didn't have a few of the ingredients and didn't have the time once I realized it. I always double it and add more cheese just to make it taste that much better.

Parmesan Crusted Chicken (my version)

1 Cup Mayonnaise

1/2 Cup Parmesan Cheese

Approximately 2 pounds Chicken Tenders - Cut into nugget sizes

2 sleeves Ritz Crackers, crushed

Your favorite Italian Seasonings (I used Basil, Parsley, Oregano, Garlic powder)

• Preheat oven to 425 degrees. Line baking sheet with foil. Spray with Cooking Spray.

• Place crushed Ritz crackers in a medium sized bowl. Add seasonings and extra Parmesan Cheese and mix well to combine. Set aside. 

• Combine Mayonnaise and Cheese in a large bowl. Add chicken and stir to evenly cover each piece. One by one (or whatever your method) dip chicken pieces in cracker mix and roll around to cover. Place on baking sheet and bake for 20 minutes, or until thoroughly cooked. You can flip the pieces after about 12 minutes to get the nice crunch on both sides.

I hope you enjoy these as much as we do.

-Deana