Parmesan chicken nuggets recipe

Ingredients

• 6 medium carrots, peeled and cut into ¼-inch slices
• 1 Tablespoon olive oil
• 1 Tablespoon honey
• ½ teaspoon herbes de Provence
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

• 1 Tablespoon olive oil
• 2 boneless, skinless chicken breasts (about 1¼ pounds)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 large egg
• ¼ cup water
• 1 cup Bread Crumbs
• ½ cup grated Parmesan
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper

• 2 navel oranges, cut into wedges

1. Preheat the oven to 375°F.
For the Honey-Glazed Carrots
2. In a small bowl, combine the carrots with the olive oil, honey, herbs, salt, and pepper, tossing to coat. Arrange the carrots on one side of the baking sheet, leaving room for the chicken nuggets. Set aside.
For the Parmesan Chicken Nuggets
3. Lightly coat a baking sheet with the olive oil.
4. Cut the chicken into small cubes; each breast should yield 12 pieces, and the cubes should be similar in size for even cooking. Sprinkle the chicken with the salt and pepper.
5. In a small bowl, whisk together the egg and water.
6. In a medium dish, combine the bread crumbs, Parmesan, oregano, and cayenne pepper.
7. Using a fork or chopsticks, one piece at a time, dip the chicken into the egg mix and then roll in the crumb mix, making sure it is evenly coated. Lay the chicken on the baking sheet, leaving space between the pieces.
8. Place the chicken in the oven, along with the carrots (above), and cook for about 15 minutes, until the chicken is no longer pink on the inside and the carrots are tender. Turn nuggets halfway through.
9. Serve with a side of orange wedges.