Last week I had one large chicken breast left over after making the Red Dragon Chicken Salad so I made up some baked nuggets. They were delicious! Crispy on the outside, tender and juicy on the inside and just the right amount of taste from the marinade. I also made 2 yummy dipping sauces because who wants to eat them plain? No one that’s who. So here we go.
Baked Chicken Bites
Ingredients:
- 1 large chicken breast, fat trimmed, cut into 2 bite pieces
- 1 large garlic clove, smashed
- 1/5 cup light italian dressing
- 1 cup Panko
- salt and pepper
Instructions:
- Place chicken, garlic and dressing in a ziplock bag and let it marinate at least 30 minutes.
- Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place panko in a shallow dish. Roll each piece of chicken through the panko until coated and then place it on the baking sheet.
- Bake for approximately 25 minutes or until cooked thoroughly.
- Serve immediately.
I don’t know how the photo came out so anemic looking-the chicken really was nice and golden brown. That’s why I’m not a photographer.
Here’s the recipe for the Pistachio Pesto Greek Cream Cheese Sauce
Here’s the recipe for the Dijon, Honey and Greek Cream Cheese Sauce
Sparks from the Kitchen 