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Chicken Nuggets
- 500 g chicken breast fillets, skin and fat removed
- ½ cup Iow-fat ricotta cheese
- 1 tablespoon grated parmesan cheese
- 1/3 cup dry breadcrumbs
- ½ teaspoon vegetable stock powder
- ¼ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- < canola oil spray /li>
Preheat oven to 220?. Line a non-stick baking tray with baking paper.
Cut the chicken breasts into 4 cm cubes and set aside.
Combine the ricotta cheese and parmesan in a bowl and whisk together thoroughly until smooth.
Combine breadcrumbs, stock powder, salt, thyme and basil on a wide
plate or dish. Roll chicken cubes in ricotta cheese mixture then roll in breadcrumb mixture.
Place chicken nuggets in a single layer on oven tray and spray very lightly with canola oil spray.
Bake for 10 minutes. Very carefully turn each nugget over and bake for further 5 minutes.
Per nugget: Kilojoules: 159 Calories: 38 Fat: 0.9 g
Saturated fat: 0.5 g Fibre: neg Carbohydrate: 1.4 g Protein: 5.8 g
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