Parmesan Chicken Nuggets
Cut some chicken breast into smaller pieces. (I use two large chicken breasts and usually have some lunch leftovers.) Set out three bowls. In the first one, put some flour and sprinkle with salt & pepper. In the second one, beat one egg. In the third one, mix equal parts grated parmesan, bread crumbs, and Fryin' Magic. The key here is to use what you have on hand. (We usually have Fryin' Magic because Pete uses it in his fried chicken.) You can also use Panko (Japanese style bread crumbs) or crushed crackers. A dash of dried thyme will add a little flavor. I typically use about 1/3 cup Parmesan and 1/3 to 1/2 cup each of the other two ingredients. Heat a couple of tablespoons olive oil in a skillet. Put a few of the chicken breast pieces at a time in the flour to coat, then in the egg, then in the cheese/bread crumbs, then into the skillet.
This recipe is originally from an Ina Garten cookbook, though I've streamlined it a bit here. If you're really in a rush, you don't have to cut the chicken into pieces. (It takes less time to prepare, but longer to cook.) The leftovers make a great sandwich!