Instructions

• Preheat the oven to 425°F and spray a baking sheet with olive oil spray.
• Pat the 16 ounces chicken breasts dry with paper towels and cut into bite-sized pieces (about 1-inch).
• In a shallow bowl combine 6 tablespoons whole wheat Italian seasoned breadcrumbs, 2 tablespoons panko, and 2 tablespoons grated Parmesan cheese.
• In a separate bowl pour 2 teaspoons olive oil. Season the chicken with 1/2 teaspoon kosher salt and black pepper to taste, add the chicken to the oil, and toss until all pieces are evenly coated.
• Working in batches, place a few chicken pieces into the breadcrumb mixture and press the crumbs onto all sides so each piece is well coated. Transfer the coated pieces to the prepared baking sheet in a single layer, leaving space between pieces.
• Lightly spray the tops of the coated chicken pieces with olive oil spray.
• Bake for 8–10 minutes. Use tongs or a spatula to flip each piece, then lightly spray the tops again if desired.
• Bake 4–5 minutes more, or until the nuggets are cooked through and reach an internal temperature of 165°F (no pink inside).
• Remove from the oven and let the nuggets rest 1–2 minutes before serving.