• 2 x 333g packs British chicken breast fillet portions
  • 90g panko breadcrumbs
  • 25g Parmigiano Reggiano, grated
  • 4 tablespoons fresh chives, washed and snipped
  • 3 medium British free range Woodland eggs, beaten
  • 335g pack cherry tomatoes, washed and halved
  • ½ cucumber, washed and chopped
  • 2 avocados, stoned, peeled and chopped
  • ½ red onion, peeled and chopped
  • ½ x 25g pack fresh mint leaves, washed and chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Spanish sherry vinegar
  • ½ x 230g tub soured cream and chive dip, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the chicken breasts into large bite-size pieces.

  2. 2

    Mix together the breadcrumbs, Parmigiano and fresh chives in a bowl. Put the beaten egg in another bowl.

  3. 3

    Dip the chicken into the beaten egg and then into the breadcrumbs. Repeat once more to make a good crust.

  4. 4

    Place the breadcrumbed chicken on a baking sheet and bake in the oven for 12-14 minutes, until the breadcrumbs are golden and the meat is cooked through with no pink remaining.

  5. 5

    For the salad, toss the cherry tomatoes, cucumber, avocados, red onion and mint together with the oil and vinegar. Spoon the dip into small pots.

  6. 6

    Serve the nuggets with the salad and the dip on the side.

  7. 7

    Cook's tip: When making the nuggets, remember to always wash hands thoroughly when handling raw meat.

Nutritional Details

Each serving provides
  • Energy 3010kj 719kcal 36%
  • Fat 39.1g 56%
  • Saturates 9.8g 49%
  • Sugars 6.0g 7%
  • Salt 1.12g 19%

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