These little cubes of chicken resemble chicken nuggets and are perfect when you’re trying to think of something to feed children. Eliminate the hot spices if the kids object (but one of my granddaughters announced, “I like hot!”).

　　

Ingredients

makes 12 to 16 appetizer or 6 main-dish servings

　　6 skinless, boneless chicken breast halves

　　12 tablespoons (1 1/2 sticks) butter, melted

　　2 garlic cloves, minced

　　1 cup fine dried bread crumbs

　　1/2 cup freshly grated Parmesan

　　1 teaspoon fresh thyme

　　1/2 teaspoon kosher salt

　　1 teaspoon ancho or chipotle chile powder (page 47) or red pepper flakes

　　

Step 1

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 450°F. Cover a shallow baking pan with foil and coat with nonstick spray.

　　

Step 2

Cut the chicken into 2-inch cubes. Combine the butter and garlic in a shallow dish. Combine the bread crumbs, Parmesan, thyme, salt, and chile powder in another dish. Roll the chicken first in the butter mixture and then in the bread crumb mixture. Place the chicken pieces half an inch apart on the prepared baking pan. Put the pan on the center rack.

　　

Step 3

Roast the chicken for 10 to 12 minutes, until it is cooked and the crumbs are lightly browned.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.