Mini Chicken Parms

Appetizers, Dinner, Lunch | June 27, 2016 pinterest share image

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Who said chicken nuggets are just for kids? Just double (or triple) the recipe for a bigger crowd.

MAKES: 36 nuggets


  • 1 (16-ounce) bag Applegate Chicken Nuggets or Gluten-Free Applegate Chicken Nuggets
  • ½ cup marinara sauce
  • 5 slices Applegate Provolone Cheese, halved and then cut into thin strips
  • ¼ cup freshly grated Parmesan
  • Small handful fresh basil leaves, finely chopped


  1. Preheat the oven to 425°F.
  2. Spread the chicken nuggets on a sheet pan and bake for 6 minutes. Remove pan from the oven and carefully flip each nugget over.
  3. Spoon about ½ teaspoon marinara sauce over each nugget, then top with 2 pieces of the provolone. Sprinkle a bit of Parmesan over each nugget.
  4. Return pan to the oven and bake until cheese is melted and nuggets are hot, 6–7 minutes.
  5. Remove from the oven and arrange the nuggets on a serving plate. Sprinkle the chopped basil over the nuggets and serve immediately.


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