Finally! It's about time I shared another recipe here. I mean, it IS a food blog after all. Tiny confession: I have one more blogpost for our trip to Italy. I have to share the rest of our trip, some photos of what we saw, and my sweet, sweet nephew (let's be real, the best part is pictures of him!). But in the meantime, I thought I'd share this with you.
I found this recipe several years ago and tweaked it for my dad who is gluten free. You are more than welcome to use bread crumbs, but I've only ever made it with rice chex, and have loved it every time. I made it for a dinner party once and got rave reviews.
I've got to be honest for a second. I'm terrible at cooking chicken. I pride myself in being a pretty decent cook, but along with trying to fold fitted sheets, I fall short every time. I've tried multiple "tried and true" methods and even use a meat thermometer, and yet somehow ruin it every time. Poor Isaac. His favorite meat is chicken and I always end up making it tough and dry. How is that possible?
But wait! Somehow this chicken turns out super tender and juicy! Why? I don't know--and I'm not going to question it. All I know is that this oven fried chicken is super flavorful from the spicy mustard and fresh rosemary and that it doesn't end up tough and dry. And then it's got walnuts and parmigiano reggianno, which happens to be my current obsession right now.
The original recipe is for whole chicken breasts, but I thought I would turn them into chicken nuggets for this post because anything miniature is super cute. Show me small bowls, spoons, cups, etc and I automatically want them. Dolls houses? They are the CUTEST!!...Depending on the occasion, you can choose which version you would prefer to make/eat.
I'd love for you to make them and let me know what you think!