Next up in our kid's lunch series is a take on every child's favorite meal: chicken nuggets! In our recipe, we used herbs to give these nuggets lots of flavor and an oyster cracker breadcrumb blend to give them a crunch children love. Our BBQ sauce is both sweet, savory, and a great complement to the nuggets. Fret not if you don't have kids or have kids and want to enjoy these yourself. Shelly couldn't get enough of these when Marsharelle made them! Throw them in a salad for both a protein and crouton replacement.

Crispy Oven Chicken Nuggets

1 lb boneless, skinless chicken breast cut into 2 inch cubes

About 1/2- 1 cup of Dijon mustard (enough to thoroughly coat the chicken)

1 cup Italian style breadcrumbs

1 cup crushed oyster crackers (or crackers of your choice)

2 tbs butter melted or a light oil to coat the crumbs

About 1 tsp each fresh sage, thyme and rosemary finely chopped (or suitable to your liking)

Salt and pepper for seasoning Preheat oven to 350. In a bowl, season the cubes of chicken with salt and pepper and then mix to coat with the Dijon mustard. Let the cubes stand while you prepare the bread coating. Combine the breadcrumbs and the crackers in a bowl and mix. Add in the melted butter and stir, making sure that all of the crumbs have that "wet" look (but not soggy). If they still look a bit dry, add more butter, but don't overdo! Mix the fresh herbs in with the coated crumbs. Either cover a cookie sheet with aluminum (preferred choice for easy cleanup), or use it on its own. Take a couple of the cubes and using your "dry" hand or a spoon, thoroughly coat with the crumbs, shake off and lay on your prepared tray. Be careful not to crowd the tray. The nuggets can be very close to each other, but not touching. Repeat the process until all the nuggets are coated and cozy on the tray. Bake for approximately 15 mins. 20 is on the high side, but you should check to see if they are tender and juicy at 15. If so take them out, they're ready! That's it!

BBQ sauce 1 1/2 tbls ketchup

1/2 tbls plus 1 tsp brown sugar

1/2 tbls Dijon mustard

3/4 tbls honey

1/2 tbls white balsamic vinegar (apple cider vinegar is another fine choice)

1 tsp Worcestershire sauce

1 tsp cumin

1 tsp paprika

A sprinkle of red pepper flakes (optional)

Salt and pepper to taste

Mix well and serve. Tweak to your liking! Just double the recipe for a larger portion.

We tested these on our girls and they loved them so we know you and your little ones will love them as well. Try them and tell us how your family liked them!

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