Baked Chicken Nuggets

These are a hit at our house with all three little ones, ages 1-6; perfect for dipping in yummy sauces, if you're so inclined. Here's the basic recipe:

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup milk with 1/2 T. vinegar (ie., buttermilk)
  

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put milk and vinegar in a bowl.
3. Soak chicken pieces in milk mixture for a few minutes, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes or so.

We have a dairy allergy in the house, so I leave out the cheese and they're still great. Also don't have Italian seasoned breadcrumbs. The original recipe called for butter instead of the milk mixture, but again, allergies, and that also seemed an unnecessary caloric addition. Beaten egg could also be used as the pre-breadcrumb step. Another trick if you like them crispy is to bake them on a cooling rack so the heat is distributed evenly.

Hope you enjoy!

ps- my husband just made fun of me about this picture because of the meager amount of food...so I'll clarify that this is the 12 month old's plate :)