Prep:

• Preheat oven to 375F and line a baking sheet with parchment paper.

Make the nuggets:

• In a large bowl, combine chicken, oatmeal, half of the grated parmesan (⅛ cup), half of the Creole seasoning (or paprika), (½ teaspoon), garlic powder and pepper. Knead dry ingredients into ground chicken.

• Moisten hands to prevent sticking and form 1 tablespoon of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.

• In a small bowl, combine breadcrumbs with remaining Creole seasoning and grated parmesan.

• Press nuggets into bread crumb mixture and turn over, patting crumbs into the surface to coat evenly, place on to the cookie sheet.

Bake:

• Place nuggets onto the cookie sheet and spray them with cooking oil spray for a crispy crust (optional).

• Bake in the preheated oven for 18 to 20 minutes, flipping them over halfway through. Remove from oven. These baked nuggets don’t brown but will dry out if you cook them too long. Check for doneness around minute 18.

For a packed lunch:

• Allow the nuggets to cool down at room temperature before packing them in a lunch container with fruit and veggies. If adding a dip, pack it in a sauce container.

• Refrigerate until ready to pack inside a lunch bag.

Notes:

To Freeze: freeze the breaded nuggets on a cookie sheet, then transfer them to an airtight bag or container and store them in the freezer until you're ready to bake as few or as many as you like for up to 3 months. Add about 3-5 minutes to your usual cooking time if baking from frozen.