Step 1

Preheat oven to 450°F (230°C). Whisk together the mustard and milk in a shallow dish. Cut each chicken breast into 4 pieces and coat in this mixture.

Step 2

In a large, shallow dish mix together the bread crumbs, Romano cheese, flour, garlic and oregano powder. Using a dry hand, scoop and pat the crumbs over the chicken breasts in this second mixture. Place in a glass baking dish sprayed with non-stick vegetable oil. Spread nuggets out so they will be crispy and brown.

Step 3

Toss sweet potatoes in a bowl with olive oil, garlic, paprika and black pepper. Bake on a baking sheet sprayed with non-stick vegetable spray. Spread fries out so they will be crispy and brown.

Step 4

Bake the chicken and sweet potato fries for 30-45 minutes until crisp, browned and cooked through.Nuggets should reach an internal temperature of 165°F (74°C).