Baked chicken nuggets
You could also serve them on their own with a salad and healthy oven-roasted potato chips, (just chop potatoes as you would French fries and brush with a little oil before baking on a lightly greased oven tray.)
They can also be served in a rich tomato stew with pasta/white rice or potatoes mashed with a little butter and milk.
Ingredients
Makes 20 nuggets
500g chicken breast, boneless & skinless 3 cups cornflakes
1 large slice white bread ¼ cup cheese, finely grated
1 level tsp Aromat or Royco 1 tsp garlic powder
A pinch black pepper, freshly ground 1 chicken stock cube
A little butter or margarine for greasing 1/3 cup (80 ml) water
You will need
1 baking tray
Waxed or grease-proof paper
Method
1. Line the baking tray with waxed/grease-proof paper. Lightly grease the paper with a little butter or margarine and set aside.
2. Toast the slice of bread with a toaster or on a rack over a cool sigiri. (The coals should be
ashy- grey in colour and almost going out.) Toast the bread until crisp and golden on both sides and then crumble it up with your fingers and put aside.
3. Pulse the cornflakes in a food processor or in the mill attachment of your blender, to a fine crumb. If you do not have these gadgets, simply put the cornflakes in a clean polythene bag and crush to a fine crumb, with a rolling pin. The cornflakes should be finely crushed, but not to a powder.
4. Mix the crushed cornflakes with finely grated cheese on a flat plate until evenly combined.
5. Chop the chicken flesh into small strips and then chop these strips into very small pieces. Put in the food processor with the crumbled up toast, garlic powder, chicken stock cube, Aromat or Royco, black pepper and water and process until the chicken is finely ground. If using minced chicken, add the crumbled up toast, garlic powder, chicken stock cube, Aromat or Royco and black pepper and water and mix until well combined.
6. Wet clean hands and shape about 1 heaped tablespoon of the chicken mixture into a rectangular nugget.
7. Roll the nuggets in the crushed cornflakes and cheese mixture, pressing gently for the crumbs to adhere well. Transfer the nuggets to the prepared baking tray and heat the oven at 190C/375F/gas mark 5, for 10 mins to warm up. Put the nuggets in the oven and bake for 15 – 20 mins on the middle rack of the oven, turning them over half way through the baking.
8. Let the nuggets rest a few minutes before serving with tomato sauce and a fresh vegetable salad of your choice. Enjoy!
