Herbed chicken nuggets
- 500g chicken breast fillets
- 1 egg
- 100g breadcrumbs
- 1 teaspoon mixed herbs
- 2 tablespoons oil
- pinch of salt (optional)
Cut the chicken fillets into 5cm pieces.
Beat the egg.
In a separate large, shallow dish, combine breadcrumbs, mixed herbs and salt (if used).
Dip the chicken pieces into the egg, then in the breadcrumb mixture. Turn until well coated.
Put on a baking sheet lined with baking paper.
Place in fridge for 10 minutes.
Add oil to frying pan, fry the chicken for 10 – 15 minutes, turning occasionally, until browned and cooked through.
Drain on paper towel and arrange on serving plates with small bowls of tomato sauce and a salad.