Becca Jane St Clair

[Nuggets, shown with a big pile of Ranch dressing made from powdered ranch dressing mix and creame fraiche]

[please excuse the mobile phone quality and half empty plate!]

I’ve been whipping these up for the past few months, and I realized that I hadn’t shared the recipe, so I thought I would remedy that. This recipe works well with diced chicken (for nuggets), mini fillets (for fingers), and even with boneless chicken breasts if you want to make chicken Parmesan.

You will need:
-Boneless, skinless chicken (breasts can be used whole, diced into nuggets, or sliced into fingers)
-Equal parts ground almond and grated Parmesan cheese. Depending on how much chicken you have to coat, start with 50g of each and use more if you run out. (or do what I do, and just dump some in a bowl. LOL)
-100ml single cream or milk (if you run out, use more)
-1 egg
-1 tsp paprika
-1 tsp oregano
– a sprinkle of salt and pepper

Preheat oven to 180C and line a baking tray with parchment paper or spray with cooking spray.
Pour cream or milk into a bowl and whisk together with the egg. Combine the ground almonds, Parmesan, seasonings, salt and pepper in another bowl.
Coat each piece of chicken by first placing it into the bowl with the egg/cream mixture and then into the “breading” mixture.
Bake for 20-30 minutes, depending on the size of your chicken (breasts will take longer, nuggets might only take 15 minutes). Topping should be golden in colour and if you poke a toothpick into the chicken the juices should run clear.

Serve with your choice of dip and a side salad. To serve this as Chicken Parmesan, you don’t need to pre-cook the chicken, just add it to a dish with some sauce and top with a little grated cheese, then bake!

Tim has decided these are better than the frozen ones from the grocery store. If you’re feeling ambitious, you could try frying them in a few centimetres of oil or in a deep fryer instead of baking them. I’m too chicken (hah!) to attempt to fry things in oil on the hob!

These are diabetic friendly as they do not contain any breadcrumbs or flour and are also suitable for a low-carb diet. Other recipes suggest using coconut flour, carbquik, ground flaxseed, and other non-flour options. Before using low-fat Parmesan cheese, read the label to make sure they are not full of sugar, as is the case with many low-fat cheeses.

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