Chicken Nuggets

This is a recipe from the book Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg.  I currently owe about $3.00 in library fines for this book.  I maybe should consider just buying it for myself. 

I have about four bags of these in my freezer.  I love the way they taste.  The original recipe uses dried, Italian-style breadcrumbs.  I used Panko breadcrumbs and added some Italian seasoning.  Makes 'em crunchy!  These aren't quite as "ready to go" as the nuggets in a bag, but they are healthier.

makes 4 to 6 servings

2 pounds boneless, skinless chicken breasts
3 Tablespoons butter, melted
2 teaspoons Worcestershire sauce
1/2 cup Panko bread crumbs
1-2 teaspoons Italian seasoning (I prefer Penzey's)
1/3 cup grated Parmesan (I just use the stuff from the green can)

Cut the chicken into 1-inch chunks.  Combine chicken, melted butter, and Worcestershire in a 1-quart freezer bag to make a marinade.  Combine the bread crumbs and Parmesan cheese in a second freezer bag.  Tape the bags together; label and freeze.

TO PREPARE:

Thaw and remove the chicken chunks from the marinade.  Put them in the bread crumb bag (a few at a time) and shake to coat. Preheat the oven to 450 degrees.  Arrange chicken on a cookie sheet lined with parchment paper.  Bake for 7 to 9 minutes or until no longer pink in the middle.