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© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills parmesan chicken nuggets
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Ingredients 50g breadcrumbs 1x5ml spoon mixed herbs 1x15ml spoon parmesan, grated 2 chicken breasts or 200g thighs (or myco-protein pieces) 1x15ml spoon plain flour 1 egg, beaten
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Equipment Baking tray, grater, small bowl, fork, knife, chopping board.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Method 1. Preheat the oven to 200C or gas mark Mix the breadcrumbs, herbs and parmesan together in a small bowl.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 3. Pour the flour on a small plate.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 4. Beat the egg in a small bowl.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 5. Cut the chicken into ‘nuggets’ (approximately 4cm x 3cm chunks). 6. Dust the chicken in the flour.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 7. Dip in the beaten egg.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 8. Roll in the breadcrumb mixture.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 9. Place on the baking tray. 10. Repeat steps 7-10 for all the chicken pieces.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 11. Bake in the oven to 20minutes, until golden brown. Tips * Add garlic, chilli, fresh herbs or spices to the breadcrumbs. * Change the chicken for pieces of fish, such as cod and haddock. * Make your own breadcrumbs – either whiz bread in a blender or use a grater. Use different types of bread for variety. * Serve with a tomato salsa/relish.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills © British Nutrition Foundation 2006
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