Chicken Nuggets

Name: Chicken Nuggets
Ingredients: 2 cups fresh breadcrumbs, or 1/3 loaf or 1/3 pound firm white bread; 1 teaspoon dried herbs, such as thyme, tarragon, rosemary, and/or marjoram (optional); Salt and freshly ground black pepper; 1 pound boneless, skinless chicken breasts; 1/4 cup vinaigrette, or 2 tablespoons prepared pesto or black olive paste; 2 to 3 tablespoons olive or vegetable oil

6 ingredients

11 steps

Ingredients

2 cups fresh breadcrumbs, or 1/3 loaf or 1/3 pound firm white bread
1 teaspoon dried herbs, such as thyme, tarragon, rosemary, and/or marjoram (optional)
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1/4 cup vinaigrette, or 2 tablespoons prepared pesto or black olive paste
2 to 3 tablespoons olive or vegetable oil

Directions

1

If you don't have bread crumbs on hand (premade, frozen, then thawed), make them by whirring the fresh bread in the food processor.
2

Season with the herbs, if using, and salt and pepper to taste.
3

Place the chicken breasts on a cutting board, and, with your fingers, pull out the little fillet (the tenderloin) on the underside of each breast.
4

Cut the chicken into strips about 2 inches long and 1/2 inch wide.
5

Drizzle the vinaigrette over the chicken pieces on the cutting board and rub it into the chicken with your hands to make the crumbs stick to the chicken.
6

Sprinkle the seasoned bread crumbs over the pieces and toss to coat.
7

The coating won't be evenly distributed but it really doesn't matter.
8

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering.
9

Add the strips and saute, without moving them, until the crumbs look golden, about 1 minute.
10

With tongs, turn the pieces over and saute the second side until golden, about 3 minutes.
11

Reduce the heat to low and continue to saute, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.