If you like chicken nuggets but don’t like the calories try these.  I think these are great and my whole family enjoys them.  My daughter is a big fan of dipping them in honey but you can dip them in whatever your heart desires.

Ingredients:

• 2-3 thick slices whole wheat bread (for about 1 cup of crumbs)
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup panko crumbs
• 1 tablespoon olive oil
• 2 egg whites
• 1 tablespoon water
• 4 large (about 2 pounds) boneless, skinless chicken breasts, cut into 1-inch or so sized pieces

Directions:

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.

In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish (like a pie plate) and mix in the panko crumbs.

In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.

Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces). Serve immediately.
Recipe Source: MelsKitchenCafe