INGREDIENTS

INSTRUCTIONS

Cut up the chicken breasts, place in a food processor or mincer and
process until finely minced. Transfer to a large bowl. Add the thyme,
cheese and 50g of the breadcrumbs. Mix well, seasoning lightly with
salt and freshly ground black pepper. Using floured hands, shape the
mixture into about 20 walnut-sized nuggets. Pour the beaten egg on to
a plate and sprinkle the remaining breadcrumbs on to a second plate.
Dip the chicken nuggets in the egg, then coat with breadcrumbs. Heat
the oil in a deep fat fryer or deep pan until the temperature reaches
170C/325F or until a cube of bread dropped in the hot oil browns in
30-40 secs. Fry the nuggets in 3 batches, for 5 minutes each. Drain  on
kitchen paper. To make sure the chicken is thoroughly cooked, cut  a
nugget in half after frying, and check that the meat is no longer  pink
in the middle. To make the cheesy dip, mix all the ingredients
together until smooth. Garnish the nuggets with mustard and cress,  and
serve with the cheesy dip in a separate bowl garnished with  chives.
Cals per serving: 647  Budget Tip: for a cheaper alternative to chicken
breasts, try turkey  mince.  Recipe by: Bella Favourites, Issue 1, 1995
Posted to MC-Recipe Digest  V1 #655 by Kerry Erwin <kerry@north.org> on
Jul 04, 1997

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