Stu and Jenny's quick chicken nuggets
Homemade chicken nuggets are much healthier - and taste gorgeous! The milk makes the chicken very tender in this recipe, and the cheese binds with the breadcrumbs to make the perfect crunchy coating
2 boneless, skinless chicken breasts
Small bowl of milk
Shop-bought breadcrumbs
Cheddar cheese
Olive oil
1. Cut the chicken breasts into about ten pieces. Put them into a small bowl of milk while you prepare any other food.
2. Pour some natural shop bought breadcrumbs into another bowl. Finely grate about the same amount of cheddar cheese and add that to the breadcrumbs, then rub the two together, mixing well.
3. Take the milky chicken pieces and dip into the breadcrumbs and cheese, rolling them around and pressing the mixture firmly onto the chicken.
4. Preheat the oven between 200ºC and 220ºC. Prepare a oven dish with olive oil spread onto greaseproof paper, and place the chicken nuggets on it. Drizzle plenty of olive oil onto the chicken and cook in the oven for 15 minutes.
5. Serve with new potatoes, crispy salad and sweet chilli sauce.
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By Andrea Mann
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