Ingredients
1 1/2 c. boneless chicken breasts
1 c. bread crumbs
1 pkg. dry soup mix (onion, herb or vegetable soup)
2 eggs
1/2 c. fresh chopped parsley
Method
Sources
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
Weighted Boston shakers — bar standard for shaken drinks
Home dry-aging bags — age beef in your fridge, restaurant quality
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Cut up chicken breasts into bite sized pieces. Rinse and pat dry. Put bread crumbs, parsley and soup mix into large plastic bag and shake to mix. Mix egg in bowl. Put some of chicken pieces into egg mixture, then put in plastic bag and shake to coat with crumbs. Continue with other pieces of chicken until they are all coated. Let them dry on plate for a few minutes. You can either stir-fry them in small amount of oil for a few minutes or microwave them until done. Turn often. Microwave nuggets won't get browned, so you may want to stir-fry them at the end with some garlic or onion. Serve with rice and green salad.