Parmesan Chicken Nuggets

I adapted this from Sue Gregg's parmesan chicken.   Definitely a crowd-pleaser around here! 

5 chicken breasts 
2 sticks butter 
4 slices of whole grain bread 
1 TBS dried parsley 
1/2 tsp garlic powder 
1/2 tsp salt 
1 cup shredded parmesan 

Preheat oven to 375 degrees. 

Toast the bread so that it is golden and toasty.   You can do this earlier in the day and just leave the bread in the toaster oven so it dries out.  

Make the coating by ripping the bread into small pieces and putting in the blender.  Add the parsley, garlic powder, salt and parmesan.  Blend for about 30 seconds until made into nice crumbs.  

Melt 1 stick of butter in a shallow bowl.  Pour that onto a 11x15 jelly roll pan.  Melt another stick of butter in that same bowl. 

Cut the chicken into 1/2" slices and then bite size peices.   (This is easier if the chicken is very slightly frozen.)   

Dip the chicken into the butter, then the coating, then place on the pan.   

Bake for 15 minutes, then check the temperature of the chicken.  It may need a few more minutes, but you want the temperature to read at least 165 degrees.  (Really depends on the size of your chicken bites how long it takes!)