Husband Rating: 5 stars (amazing!)
Here's what I did:
Cut 6 six boneless skinless chicken breasts into bite-size nugget pieces
Pour crackers into ziploc bag and crush. I used a rolling pin so they would be finely crushed, or you could take our your diet aggression and bang them on the counter:) To the cracker crumbs at 1/4 cup of parmesan cheese, 3 Tbsp. flour, dash of pepper and garlic salt.
Melt 1/4 cup of butter. Dip chicken pieces in butter, then put in the ziploc bag. Toss to coat. Preheat oven to 400 degrees. Lightly spray cookie sheet with cooking spray and arrange chicken nuggets. Bake 15-20 minutes or until chicken is cooked and breading is golden.
No joke here, they are quite delicious and crunchy! I served a handful with fries, carrots and ranch for lunch, so good. I divided the remaining nuggets into freezer containers (shown above) and tossed them in the freezer for a quick meal for later.
To reheat the frozen nuggets you can microwave them (since they're fully cooked) but it does make them a little soggy, I prefer the oven so they keep their crunch. I put them in for 15 minutes and 400* and they were piping hot and crunchy.
A few weeks later I served this meal w/ the same nuggets. I served mashed potatoes, chicken gravy, maple-glazed carrots and the very same chicken. I'm calling it Harvest Baked Chicken, because that sounds better than "Gross Cracker Chicken."
Now, go crush some crackers!