Lightly breaded chicken in a fraction of the time. Make ahead for the perfect after-school snack or serve fresh on a busy weeknight.
1 cup dry bread crumbs
½ cup grated Parmesan cheese
½ teaspoon thyme
½ teaspoon lemon pepper
¼ teaspoon salt
¼ teaspoon garlic powder
½ cup butter, melted
2 lbs. skinless, boneless chicken breasts, cut into 1 ½-inch cubes
In shallow dish, combine bread crumbs, Parmesan cheese, thyme, salt, pepper and garlic powder; mix well.
Dip chicken cubes in butter and coat evenly with crumb mixture.
Place coated chicken pieces on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until done.
Serve with Tarragon-Mustard Sauce for dipping.
Tarragon-Mustard Sauce: In 2-cup glass measuring cup, combine 1 cup sour cream, ¼ cup Dijon mustard, ½ teaspoon tarragon, ½ teaspoon sugar and ¼ teaspoon hot pepper sauce.
Place cup on glass tray.
Microwave at medium high (7) for 1 minute.