Ingredients
- 2 tbsp chia seed (optional)
- 50g grated cheese
- 1 large thick slice bread (toasted, broken into chunks; im
- Use leftover mantao )
- Freshly ground black pepper to taste
- 1 chicken breast (around 400g, skin off, cut into cubes)
- 1 tablespoons homemade chicken stock/paste
- 1/4 onion
- 1/2 apple
- 1 clove garlic
- 1 egg, beaten
- 3 tablespoons milk (60ml)
- Splash of oil (im use grape seed oil)
Steps
- Preheat oven to 180c
- Put chia seed into blender and grind for 30 seconds. Decant into a small bowl and set aside.
- Add parmesan cheese, chunks of toasted bread and a good grind of black pepper to the blender. Chop until breadcrumbs form. Decant and set aside in a shallow dish (separate to the chia seeds), ready for crumbing the chicken mixture.
- Add onion, apple and garlic to Blender and chop until finely chopped.
- Return the ground chia seeds to the Blender with the cubed chicken and chicken stock paste. Mix until well minced and blended. The mixture will be very moist and sticky but this is exactly what you want If you are not ready to shape the mixture into nuggets at this stage, the mixture can be stored in the fridge until later.
- To a medium-sized bowl add one egg, milk, and a splash of oil. Whisk well to combine.
- Now for the messy part . . . pick up a heaped teaspoonful of the chicken mixture and dollop or scrape off the spoon into the egg mixture. Shape into a ball using two teaspoons (or your fingers), then transfer to the breadcrumb and parmesan cheese mixture. Roll to coat well, then place on an oven tray lined with a baking sheet. Flatten and shape to resemble chicken nuggets as best as you can!
- Cook the chicken nuggets in preheated oven for 20-25 minutes or until golden brown.
- If you plan to freeze the nuggets to have them on hand for quick and easy mid-week dinners, cook until lightly golden (about 20 minutes). Reheat as needed from frozen at 200°C for about 10-15 minutes or until piping hot.
