Shaken, Baked Chicken Parm Nuggets
Recipe created by Elizabeth Ward, M.S., R.D., mother of three and author of "Healthy Foods, Healthy Kids" (Adams Media, 2002)
Makes 4-6 (Serving size: About 2 ounces)

Ingredients
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 cup Italian-style bread crumbs
3/4 cup fat-free buttermilk
1 pound boneless, skinless chicken breast, cut into small chunks or strips
1 tablespoon canola or olive oil

Directions
Preheat oven to 400° F. Rinse chicken and pat dry with paper towels. Measure flour into a resealable 1-gallon plastic bag. Measure the Parmesan cheese and bread crumbs in a separate 1-gallon plastic bag. (You may want to use more bags if you are preparing this with more than one child.) Pour buttermilk into a shallow bowl.

Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Then place each chicken chunk one at a time into the Parmesan cheese and bread crumb bag and shake to cover.

Grease baking sheet with oil. Place coated chicken pieces on baking sheet. Cook for 5 minutes. Flip and cook for another 5 minutes, or until done.

Courtesy of DairySpot