3 skinless chicken breast fillets
20g cornflakes, crushed
2 tablespoons grated parmesan cheese
2 egg whites, lightly beaten
2 tablespoons tomato sauce
2 tablespoons BBQ sauce
Cut chicken into 3cm cubes. Combine crushed cornflakes and parmesan cheese in a bowl.
Dip chicken into egg white and coat in crumb mixture.
Spread in a single layer on a baking paper lined oven tray. Bake at 200°C for 10 minutes. Turn nuggets over and cook for a further 5 minutes.
Combine tomato and BBQ sauce and serve with chicken nuggets.
Suggestion: try crumbing strips of firm white fish fillets for a homemade ‘fish fingers’.
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