Douglas begged for these the other day in the grocery store, specifically the kind I hadn’t made in over a year.  “The soft ones mom.”  They’re a definite kid pleaser! 

Easy, fast, and delicious, whether you dip them in catsup or mustard or honey/jam/hotsauce stirred together … whatever you have on hand that catches your fancy.

I started with the Better Homes and Gardens New Cook Book recipe, which is the cookbook my mom always used, and varied it a wee bit.

Chicken Nuggets

• 4 T melted butter
• 2 t worcestershire sauce
• pile of 1 inch cubes of chicken breast, about 1.5 lbs
• 1 c. of finely crushed crackers, any combo.  I used rye as we’re off wheat right now, goldfish, saltines, whatever you have handy …
• 1/3+ c grated parmesan
• salt/pepper to taste

Mix the butter and worcestershire sauce together in a bowl.   Mix the cracker crumbs, cheese, and salt/pepper to taste in a ziplock bag.

Toss the chicken pieces in the butter mixture (a few at a time), then in the crumb mixture, and place in one layer on a baking tray. 

Bake @450 for 7-9 minutes, until no longer pink.

Dip in whatever you have on hand, we used orange marmalade mixed with a sweet/sour vinegar mix and a bit of honey. 

Enjoy!