Big Batch of Chicken Nuggets

A great way to keep my kids hunger at bay is to have these baked chicken nuggets on hand. I make a big batch and then freeze them so I can take small servings out to re-heat. Super easy as well, not to mention cheaper than buying them at the store.

Baked Chicken Nuggets

6 skinless, boneless chicken breasts
2 cups  seasoned bread crumbs (for some more crunch mix up some panko crumbs in there as well)
1 cup grated Parmesan cheese
2 teaspoons salt
2 teaspoons dried thyme
2 tablespoons dried basil
1 cup butter, melted or  2 beaten eggs ( I like the egg better than the butter)

1.Preheat oven to 400 degrees F 
2.Cut chicken breasts into 1 1/2-inch sized pieces. In a bowl or large zip lock bag, mix together the bread crumbs, cheese, salt, thyme and basil. Mix it up.
If your using the egg for dipping, beat it up in a small bowl and dip the pieces of chicken in it, then coat with bread crumbs.  If using the butter, dip the chicken in and coat with breadcrumbs before placing them on a  lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes or until no longer pink . Flip them over halfway through baking so each side can get golden brown.

Serve with your favorite dips, sauces and enjoy! To freeze, make sure they are completely cooled and lay in a freezer  airtight container or bag. Label and freeze. Thaw or cook right from the freezer.