3 skinless, boneless chicken breasts
1 cup Italian seasoned breadcrumbs
½ cup parmesan cheese, grated
1 teaspoon dried thyme
½ teaspoon dried basil
2 eggs
Spray oil
1 cup milk
4 teaspoons all-purpose flour
¼ teaspoon salt
1 ½ oz sharp cheddar cheese, shredded
¼ teaspoon ground nutmeg
Preheat the oven to 400F.
Line a baking sheet with aluminum foil, and top with a wire rack.
Cut the chicken breasts into nugget shapes, about 1 ½.
In a medium mixing bowl, whisk together the breadcrumbs, parmesan cheese, thyme, and basil.
Add the eggs to a second bowl and whisk vigorously.
Dip each nugget in the egg, then in the breadcrumb mixture, and then place on the wire rack.
Before baking, spray each nugget with a spray olive oil or coconut oil.
Bake for about 20 minutes, or until golden brown and crisp.
While the nuggets bake, in a medium saucepan mis together the milk, flour, and salt with a whisk.
Place the mixture over a medium heat, whisking regularly.
Once simmering, reduce the heat to low and whisk constantly until the mixture begins to thicken, about 2 minutes.
Add the cheese and nutmeg and whisk until a thick cheese sauce forms.
Once smooth and melted, transfer to a serving dish and cover to keep warm until the nuggets are finished.