Chicken…….Nuggets? – Monday Made

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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”~Julia Child

I first made this recipe about six years ago, before I had children. I saw Nigella make this on one her shows and it stuck with me. She made it using Ritz crackers, which I have tried (they are delicious) but then I got into the habit of using the crusts from our loaf of bread. I’m like a child. I don’t like eating that first or last piece of bread, but I also hate waste so I tend to hoard them in my freezer!

When I actually looked up the recipe on the web it wasn’t quite as I had seen it prepared on TV, so my recipe here has been evolving for six years. It’s been made with gluten-free bread, with corn “bread crumbs”, with almond meal and finally, as it is written here, with rye bread crusts and macadamia nuts.

What you need:

  • 1 chicken breast
  • 2 light rye bread crusts
  • 1/3 cup macadamia nuts
  • 3 tbsp yoghurt (I use greek)
  • oil spray

What to do:

  1. Slice the chicken up into strips about half to one centimeter thick.The length is really up to you. I do small ones for my kids, long ones for adults.
  2. Mix the chicken and yoghurt in a bowl. Cover and refrigerate for a few hours.
  3. Pre-heat the oven to 180 degreesC. Line a baking tray with paper and give a light spray with oil.
  4. In a food processor blend the nuts and bread until they are a fine crumb. Add a pinch of salt or some cayenne pepper if you like.
  5. Remove excess yoghurt from chicken before coating them in the bread crumb mix.
  6. Give crumbed chicken a light spray with oil before baking them for approximately 20 minutes. Check your fattest piece to make sure it’s cooked through before serving with a little bit of dipping sauce made with greek yoghurt, cumin, a little salt and maybe some lime juice (or whatever you fancy, really!!)

Serves 2 adults or 4 toddlers!

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