For tots and tweens, chicken nuggets are life, right? For a healthy, even tastier version, my baked bites make for the perfect after school fuel. The best bit? They are just as yummy eaten cold for lunch too! And that’s not all – because the bread is fortified with that all-important Vitamin D and calcium, it’s a school dinner winner!
Ingredients
2 slices Warburtons Half White Half wholemeal thick bread
50g Parmesan, grated
2 tbsp fresh basil, chopped
2 large chicken breasts cut into chunks
2 tbsp red pesto
50g Parmesan, grated
2 tbsp fresh basil, chopped
2 large chicken breasts cut into chunks
2 tbsp red pesto
Method
- Preheat the oven to 180C Fan.
- Put the bread into a food processor whiz until if forms fine breadcrumbs.
- Add the cheese and basil and whiz again until you have a fine crumb mixture. Tip onto a plate.
- Put the pesto and chicken into a bowl and mix well.
- Roll the chicken into the breadcrumb mixture so that each piece of chicken is well coated.
- Place on an oiled baking sheet. Bake for 10 to 12 minutes until golden and cooked through.
TOP TIP! As an alternative to pesto, you can dip the chicken in whisked egg and then roll into the crumbs.
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