Place the chicken, mashed potatoes, parsley, garlic powder, savory, and salt in a food processor and pulse until smooth and combined.
In a shallow bowl or plate, combine the bread crumbs and Parmesan.
With moistened hands, roll 1 tablespoon of the chicken mixture between your palms and flatten into a "nugget" shape.
Gently press the nugget into the bread crumb mixture to coat and flatten slightly.
Transfer to a lightly greased cooling rack on a baking sheet lined with foil.
Lightly spray the nuggets with cooking spray.
Bake for 20 minutes, or until crispy outside and cooked throughout.
Serve hot with a dipping sauce, such as honey mustard or homemade ketchup.
Notes
Freezing directions: after the nuggets are shaped and coated, but not baked, place them on a sheet tray and freeze for 30 minutes. Transfer to a ziplock bag, seal and freeze for up to 4 months. To bake: do not defrost, just add 3-5 minutes to the baking time.