Homemade Chicken Fingers

I normally use a different recipe, but wanted to try out something new. Thanks to Brandy L. for the recipe.  This is now a staple in our house. 

Ingredients:
1 cup dry bread crumbs (Panko bread crumbs are HFCS free)
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
3/4 cup butter, melted
2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (I used 12-15 chicken breast tenderloins)

Directions:
1.In a shallow bowl (I used a gallon ziplock bag to make an easier clean up), combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture.
2.Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 15-20 minutes or until juices run clear. (I also poured the extra butter in the bottom of the pan before I put them in the oven)

These were very good and flavorful. I served with baked french fries, corn and white gravy. I had them for lunch today and they reheated very well.