• Place your chicken breasts, garlic powder, onion powder, garlic salt, pepper and cayenne into a food processor and pulse until the meat is ground well.
• Transfer the chicken to a large bowl and stir in the cheese. Set aside.
• Grease a baking sheet.
• Preheat oven to 425 degrees.
• In a shallow bowl combine the flaxseed, Parmesan, salt and parsley.
• Form a tablespoon size ball of the chicken mixture, it will be sticky.
• Drop it into the flax and Parm mixture.
• Roll it around to coat it all over and flatten it to form an oval shape.
• Continue with the rest and place onto the baking pan. Should make 48 nuggets.
• Bake nuggets for 15 minutes then flip them over and bake another 10 minutes.

Creamy Roasted Red Pepper sauce

• Place the peppers on a gas grill on medium high heat. Once one side gets blackened turn to another side until it's all charred.
• Place peppers in a large bowl and cover with plastic wrap for about 15-20 minutes.
• Once cooled, scrape off the skin and stem and seeds and place into a blender with the rest of the ingredients.
• Keep refrigerated until ready to serve with nuggets.