Great for a kid-friendly dinner or an alternative to sandwiches in lunchboxes, these chicken breast nuggets are a healthy alternative to shop-bought or fast food ones.
- 50 g (1/2 cup) Fresh or dry breadcrumbs
- 500 g Chicken breast minced
- 1 Chicken stock cube crumbled
- 100 g (1 cup) Dry breadcrumbs or other crumbs See notes
- Spray oil optional
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Preheat oven to 200C.
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In a food processor or a bowl, mix the minced chicken, the fresh breadcrumbs and the crumbled stock cube (you could use 1 tsp stock powder or liquid concentrate instead) until well combined.
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Pour the dry breadcrumbs into a wide shallow bowl or onto a plate.
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With damp hands (to prevent sticking), roll walnut-sized balls of the chicken mixture and roll in the crumbs.
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Flatten the balls into nugget shapes and place on a rack over a lined baking tray.
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Spray the prepared nuggets lightly with oil (optional), than bake in the oven for 15 minutes or until cooked through and lightly golden.
The nuggets can be frozen after baking and cooling. They will be ready to eat once thawed or they can be reheated from frozen in the oven or microwave. Make sure they are piping hot all the way through before serving.
You can dry your own breadcrumbs from fresh bread by spreading them on a baking tray and putting them in the oven for about 10 minutes while it preheats. Keep a close eye on them, the edges could burn quickly. Crushed crackers, cornflakes or puffed rice cereal can also be used for a crunchy crumb coating.