These are dinner party worthy chicken nuggets you’ll be making over and over! It’s super simple and it always turns out so moist and juicy with a slight crunch that we love. We often add it to our salad or in a power bowl with grains, vegetables and cheese. Normally this recipe includes dipping in flour as well, but we've found it's not needed and tastes delicious with just egg and panko! Saves you calories and a bit of time.

Ingredients

• Panko bread crumbs

• Chicken breast

• Eggs

• 1 tbsp of vegetable oil

Instructions

1. Cut your chicken breast into strips about 1 inch thick (or desired thickness. If you're in a rush - cut thinner so it cooks through faster)

2. Crack and whisk 1-2 eggs (depending how much chicken you have - what you see in the photos is 1 egg)

3. Create a mini assembly line with 3 bowls. 1: a bowl of your cut chicken. 2: a bowl of egg. 3: a bowl with panko crumbs. 4: Make sure you have an empty plate ready at the end of the line.

4. Put a pan on the stove on medium heat and add a tbsp of vegetable oil (you don't need much - just add enough to avoid sticking and get a cook sear on the chicken).

5. While the pan heats up, dip each slice of chicken in the egg, making sure both sides are well coated and then carry it over to the panko crumbs and do that same. If you want, sprinkle some extra crumbs over the chicken if you feel it needs more. Finally, place it on the empty plate ready to then pan fry.

6. It should sizzle when it hits the pan and you'll want to make sure it's cooked almost through before you turn it. Roughly 5 minutes on the first side and 3 minutes on the second side.

7. Once cooked, cut the thickest piece open to make sure there's no pink.

8. Place cooked chicken onto a plate with paper towel to soak up any unnecessary oil.

Time to enjoy!