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Ingredients:
1 Pack Sannia Minced Chicken*
1 Egg White
2 Tbsp Cottage Cheese
30g Grated Mozarella
1 Heaped Tbsp Nutritional Yeast
2 Kallo Organic Chicken Stock dissolved in 1/4 Cup boiling water
1 Tbsp Garlic granules
2 Tsp Onion Salt
2 Tsp Italian Mixed Herbs
1/2 Cup Ground Almonds
1/3 Cup Ground Flaxseed/ Flaxseed Meal
Sprinkle of salt

Directions:
Preheat oven to approx. 180 degrees.

Prepare a baking tray with baking greaseproof paper and a bowl with your ground almonds, salt, 1 Tsp Onion Salt and 1 Tsp Italian Herb mix.

Mix the rest up in a bowl thoroughly so that you end up with a sticky chicken mush.

*You can also make these with fresh chicken breast, all you need to do is get to work with a sharp knife and shred the chicken as small and best you can. The cottage cheese will help keep your chicken moist when cooking anyway.

So (this part is messy) with your hand start making nugget size balls and coating in your ground almond/flax mix and placing on your baking tray. This doesnt have to be neat for now, you can come back to it in a bit.

Once all you mix is done… wash your hands… xD

Then with your fingers press down onto the ‘nuggets’ and get them into shape.

Pop into oven for approx 20-30 minutes or until golden brown. Flipping over once halfway through to guarantee golden goodness on both sides.

These are great way to pre-prep as they taste amazing the next day too.

If you want to skip the coating, this recipe works without it too! Or if youre feeling crazy, you can even make beef burgers! (scandalous)

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Makes 18 pieces.

Per Nugget:

81ย Cals | 5.1F | 2.8C | 6.1P

Free from: Wheat | Gluten | Grain | Sugar | Soy | Dairy

Low Carb | High Protein

Don’t forget to tag @themusclebakery on the social media realms!

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