Categories: Chicken

Ingredients

• 3 chicken breasts
• 4 tbsp whole wheat flour
• 1 tbsp wheat germ
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Pepper
• 1 egg, lightly beaten
• 2 tbsp olive oil
• Green salad, to serve
• For the dipping sauce:
• 3 1/2 oz. roasted cherry tomatoes
• 3 1/2 oz. fresh tomatoes, peeled, seeded and chopped
• 2 tbsp mayo

Directions

1. Preheat the oven to 375. Cut the chicken breasts into 1 1/2 inch chunks. Mix the flour wheat germ, cumin, coriander, and pepper to taste in a bowl, then divide in half and put on 2 separate plates. Put the beaten egg on a third plate.

2. Pour the oil into a baking sheet with a rim and heat in the oven. Roll the chicken pieces in one plate of flour, shake to remove any excess, then roll in the egg and in the second plate of flour, again shaking off any excess flour. When all the nuggets are ready, remove the baking sheet from the oven and toss the nuggets in the hot oil. Roast in the oven for 25 to 30 minutes until golden and crisp.

3. Meanwhile, to make the dipping sauce, put both kinds of tomatoes in a blender or food processor and process until smooth. Add the mayo and process again until well combined.

4. Remove the nuggets from the oven and drain on paper towels. Serve with the dipping sauce and a green salad.

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