Chik’n Parm Bites (Edit recipe)

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So quick and easy & so snackable. Baked Impossible nuggies topped with melty pizza mozz & sundried tomato pesto. I dipped them in Ranch because your boy is basic, but they're delish on their own and so quick to make.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

5

Serves: 3

Ingredients

12 whole Chicken Nuggets Meat from Plants - Impossible
3 pieces Mozzarella, Sandwich style slices of pizza mozz
1 whole Sun Dried Tomato Pesto (click for recipe), Store-Bought
1 whole Himalayan Pink Salt
1 whole Ranch Dressing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First things first, we need to bake off our Impossible Nuggets. Preheat your oven according to package directions. Get your nuggies on a parchment lined baking sheet and once preheated, cook according to package directions until golden brown and crispy. Finish them with a pinch of salt. I tend to cook them longer than what's stated because they're never crisp enough.
Once your nuggies are crispy and cooked, remove the tray and set it onto a wire cooling rack. Break your slices of cheese into 4 pieces and top each nug with a slice of mozz. Next, smear a dollop of your prepared pesto on each nug and return the tray to the oven until the cheese has melted.
Once your cheese is melted, they're ready to serve up. So simple! I served mine up with a side of Ranch because your boy is basic, but serve them up with whatever dippie action you'd like. They're salty, snackable, and so easy to make.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1114
Fat:	61 g
Carbohydrates:	78 g
Protein:	59 g
Cholesterol:	30 g
Sodium:	2220 mg
Fiber:	8 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.