These chicken bites were a perfect partner with my roasted tomato sauce. This was my adaptation of Chicken Parmagiana. I cut my chicken breasts up into little “chicken nuggets” which were the perfect size for my daughters. Since the chicken is cut into a smaller size, they bake up in a jiffy. This is a quick and easy weeknight dinner.

Parmesan Chicken Bites
3 chicken breasts, cut into 2 inch hunks
2 eggs, beaten
splash of milk
1 c grated Parmesan cheese
3/4 c Italian bread crumbs
1 tsp granulated garlic
salt & pepper to taste
pinch of red pepper flake (optional)
1 T EVOO (Olive Oil)

Preheat oven to 450 degrees F. Line a jelly roll pan with foil and lightly grease. Place eggs in a shallow dish add slash of milk to slightly thin eggs. In another shallow dish at cheese, bread crumbs, garlic, salt & pepper, and red pepper flake, stir to combine. Dry off chicken pieces. Dip chicken into egg mixture, then Parmesan mixture. Place chicken pan. Drizzle olive oil over chicken pieces. Bake 10 minutes, turn chicken over to achieve equal browning, bake another 5 minutes. ENJOY!!

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The original recipe came from my mom. This is something she would make when my dad was gone fishing (he really doesn’t care for it). This isn’t a traditional stir-fry; I thinly sliced the chicken and stir-fried it in order to speed up the cooking time. I have also used rotisserie chicken, which you can pick up in the hot case at your local grocery store. We were out of pasta, so being “oh so resourceful” I used the pasta from a box of Velveeta Shells & Cheese and now the mystery cheese sauce packet is laying in my cupboard (what am I going to do with that?).

This recipe is easy to personalize. Use whatever pasta shape you have on hand. Don’t like chicken? Try turkey or tuna. Use fire-roasted tomatoes; my mom prefers Rotel over regular diced tomatoes. Food is meant to be enjoyed!

ITALIAN CHICKEN STIR-FRY
1-1 1/2 lb chicken breast (I used boneless, skinless)
1 T Vegetable oil
2 c pasta
1 28 oz can diced tomatoes, juice drained
4 T Lite Italian salad dressing

Cook your pasta til al dente. Thinly slice chicken breast. Heat oil in wok over high heat. Quickly sti-fry chicken until no longer pink. Once chicken is cooked thoroughly, add tomatoes, pasta and salad dressing. Cook for 3-5 minutes so flavors combine.

Plate your pasta, and top with shredded Parmesan cheese. Enjoy!