Reviewed: Mar. 20, 2009

Very blah. Not crispy and chicken was a little dry.

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 17, 2009

Fantastic! My 4 year old, who doesn't eat much of anything, just closed his eyes in ecstasy! He ate all of it and asked for more! I did substitute the butter for Smart Balance Spread melted, and it worked just fine. It was crispy on the outside, tender on the inside. Easy recipe, this is a keeper!

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LiljaMoon

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

This recipe is yummy and easy. A couple small changes, I seasoned my chicken w/ salt and garlic ahead of time. I mixed italian seasoning in w/ the breadcrumbs along w/ the parm cheese. I used I cant beleive it's not butter instead of regular butter. I baked them 17 minutes on one side then turned and baked for 3 more minutes. I didnt grease the cook sheet and it was fine. I served them w/ honey mustard for dipping and then maashed potatoes and corn as sides.

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dak6283

Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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Reviewed: Mar. 11, 2009

I really liked this recipe because it was so simple and fast to make but it was nearly exactly the same as this Herb Baked chicken recipe I normally make. But I really enjoyed it.

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Chantille

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

I followed this recipe exactly and they came out great. The only thing I think I would do differently is use milk instead of butter to soak the chicken in. Will make again.

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lucika

Cooking Level: Expert

Living In: Thorndike, Maine, USA

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Reviewed: Mar. 9, 2009

Perfect nuggets for my one year old! I saved a baggie full to keep in the freezer for quick lunches. I thought they tasted great as well! I made a sauce of mayo, dijon mustard, and honey. mmm.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 6, 2009

These were really yummy and so much better than processed nuggets. I used plain yogurt in place of the butter and they turned out great. Next time, I might leave them in the yogurt longer to tenderize, but they were tender as is. Thanks for a great recipe.

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teegee

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

Easy to make and my daughter and her boyfriend seemed to like them. I think the cooking time is a little long, and the amount of dried basil seems excessive. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 28, 2009

everyone liked these, even my 2year old. and he doesn't like anything. Used panko bread crumbs instead.

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Canadian Cookie

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Reviewed: Feb. 27, 2009

Love this recipe! I make a big batch and freeze. Great for quick dinners. I put the dry ingredients in a big zip bag, add pieces of chicken and shake it up. Quick and easy!

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FRIPPS

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Reviewed: Feb. 25, 2009

Very tasty and kid-friendly. I took the advice of other reviewers and did not use butter to coat the nuggets but instead used skim milk. I also baked the nuggets on an elevated cooling rack on top of a cookie sheet so that the bottoms would not get soggy. Nobody likes a soggy nugget! They came out great. I plan to use this recipe again tonight. :o)

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 20, 2009

I followed the recipe exactly. These were delicious and a huge hit with my toddler and husband. I turned them about 10 minutes through so they would be browned on both sides.

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jg

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Reviewed: Feb. 16, 2009

I've tried my own baked nuggets before but they weren't as good as these! Hubby and kid approved! Thanks :)

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Christi Richmond

Cooking Level: Intermediate

Living In: White Sulphur Springs, West Virginia, USA

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Reviewed: Feb. 15, 2009

These are the BEST! the coating is just right to make a very yummy chicken nugget. I like them best dipped in honey. Very juicy and delicious!

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Feb. 15, 2009

Thi srecipe wss great right out of the oven, but terrible warmed over. Eat immediately.

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Suzanne

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Reviewed: Feb. 12, 2009

YUm.. used panko, fresh parm and no butter.. just sprayed them with olive oil spray. They baked up very tasty. I reheated leftovers in a 350 oven for 10-12 minutes and they crisped right back up

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Feb. 4, 2009

I often buy my boneless skinless chicken breast from the grocery store in jumbo packs. I often have a lot of trimming to do before I freeze the chicken in meal size packages. I usually end up with some pieces too small to be frozen with the chicken breast but large enough to keep for chicken tacos or chicken for on top of salads. I tried this recipe instead last week and it was a winner. They taste so good that you don't even WANT any dipping sauce to go with them.

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lowsl21

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

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Reviewed: Feb. 4, 2009

This was a really good easy recipe. My 23 month old daughter even liked these and she is very picky. The only thing I did differently was to use an egg instead of the butter. Thanks for a quick weeknight recipe!

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