Nittany Chicken Bites (the sophisticated chicken nugget)

Named as such because this recipe was concocted for the Penn State vs. Notre Dame game last fall.
This is a spicier version of your typical chicken finger recipe, and bite-sized to boot.

During football season, I make a ton of these and serve them in a large chip/dip set, with the honey mustard in the little bowl in the middle (homemade honey mustard dip recipe here). But sometimes the husband requests these for dinner - so I tack on sides of French-cut green beans and garlic mashed potatoes.



Ingredients

• 1 lb boneless, skinless chicken breasts
  
• 2 cloves garlic, minced
  
• 4 tbsp olive oil
  
• 2 cups Italian breadcrumbs
• 2 tbsp "Soul food seasoning" (or a mix of black pepper, paprika, salt, and garlic powder)
• 1/3 cup shredded parmesan cheese

Directions

• Preheat oven to 400 degrees.
• Line large cookie sheet with foil.
• Cut chicken breasts into bite-sized pieces.
• Mix olive oil (I used Gazebo Lite Greek dressing) and minced garlic in a small bowl.
  
• Mix breadcrumbs, seasingings, and parm cheese in medium-sized bowl.
• Dip chicken bites into oil/garlic mixture.
  
• Coat dipped chicken in bread/cheese mixture.
• Place breaded chicken on a cookie sheet.
• Bake for 15-20 minutes, or until cooked through.