These little cubes of chicken resemble chicken nuggets and are perfect when you’re trying to think of something to feed children. Eliminate the hot spices if the kids object (but one of my granddaughters announced, “I like hot!”).
Recipe information
Yield
makes 12 to 16 appetizer or 6 main-dish servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 450°F. Cover a shallow baking pan with foil and coat with nonstick spray.
Step 2
Cut the chicken into 2-inch cubes. Combine the butter and garlic in a shallow dish. Combine the bread crumbs, Parmesan, thyme, salt, and chile powder in another dish. Roll the chicken first in the butter mixture and then in the bread crumb mixture. Place the chicken pieces half an inch apart on the prepared baking pan. Put the pan on the center rack.
Step 3
Roast the chicken for 10 to 12 minutes, until it is cooked and the crumbs are lightly browned.
