Parmesan Chicken Nuggets
Total preparation and cook time: 20 minutes Marinade time: 15 minutes

1/3 cup NAKANO Seasoned Rice Vinegar--Roasted Garlic, Red Pepper, or
1 teaspoon dried oregano leaves, crushed
1-1/2 pounds boneless, skinless chicken breasts
1/2 cup finely grated Parmesan cheese
1/4 cup all-purpose flour
1/4 cup vegetable oil
Parmesan Chicken Nuggets cont.

In large non-reactive bowl, combine rice vinegar, oregano, 1/2 teaspoon
salt, and 1/4-teaspoon pepper; set aside. Pound chicken to 1/2-inch
thickness; cut into 2 x 2-1/2-inch pieces. Add chicken to marinade; toss to
coat. Cover; refrigerate 15 minutes. Drain and discard marinade. Put cheese
and flour on two separate plates; dip chicken in cheese and then in flour.

Heat the oil in large non-stick or heavy skillet over medium-high heat. Cook
chicken in two batches until no longer pink in center, about 2 to 3 minutes
per side. Transfer to paper-towel lined plate. Serve immediately.

Makes 4 to 6 servings

Note: Delicious as is, but if you want a sauce, dunk these crispy nuggets in
marinara sauce or spicy mustard laced with grated Parmesan.