By Chef# 616082 on May 05, 2008
"This is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. They are also great on top of a salad or in a wrap. We use the ends of our 5 grain bread so it's healthy too. The parsley adds a vitamin kick. Parmesan added to the bread crumbs for the chicken nuggets is nice for a change but not necessary and we don't use do to milk intolerance."
Serving Size: 1 (207 g)
Servings Per Recipe: 1
"These were good and crunchy, I used sesame seed bread and Udi's white bread mix with the seasoning. My picky daughter didn't like then, that is why I am giving the 4 stars, but my son ate his up quickly. I made another batch with just the Udi white bread and salt and pepper for the seasoning and froze them. I will let you know if my picky daughter likes those better.
Hope they freeze well, so I can have a quick "go to" for lunches."
"These were SO good!!!! They turned out nice and crispy, and tasted delicious. Thanks for providing such a great recipe for us 'intolerable' (:P) people. The only change I made was that I added a pinch of salt to the bread crumbs just to enhance the flavour, and it was good."
"Oh happy day!! My gluten, egg, corn, soy..........free DS LOVED these. I made this for the whole family using water in place of the egg and chicken tenders. This is going in family favorites."
"Mada & reviewed for the Kid Friendly Forum's Recipe of The Week! If I could give this recipe more than 4 stars, I definitely would! I made the chicken nuggets & quadrupled the recipe so that I had plenty to freeze as my son loves anything with chicken! DS has been taking these to school with him ( a few in a pita with salad & mayo) & all his friends are really jealous! Thanks so much for such a great (& healthy) recipe. I can't wait to try the fish version now ;)"