Pesto Chicken Nuggets
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 diced chicken breasts (approx. 260g)
- • 4 tbsp red pesto
- • 1 tbsp lemon juice
- • 50 g panko breadcrumbs
- • low calorie cooking spray
- • 2 tbsp light mayonnaise
- • 2 tbsp 0% fat Greek yoghurt
- • 1 tbsp lemon juice
- • 1/4 tsp garlic granules
- • salt and pepper (to taste)
Preparation Steps
Add the chicken to a bowl along with the pesto and lemon juice. Stir the chicken until fully coated, cover the bowl and pop in the fridge for 30 minutes.
Preheat the oven to 180ºC and line a baking tray with non-stick baking paper.
Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs completely coating on all sides then place onto the baking tray.
Repeat with the rest of the chicken, spray lightly with low-calorie cooking spray and place into the preheated oven.
Cook for 15 minutes, turn the nuggets over and cook for a further 15 minutes until the nuggets are crispy and golden. To test that the chicken is cooked, cut a piece in half, the juices should run clear and there should be no pink remaining.
In a small bowl combine the mayonnaise, yoghurt, lemon juice and garlic. Season to taste and serve alongside the nuggets.