55g of cheese and onion crisps, crushed into small pieces
2 tbsp of vegetable oil
Method
1
Add all of the filling ingredients to a blender and pulse for a few seconds
340g of skinless chicken breast
2 tbsp of parsley
1 apple, peeled and grated
1 chicken stock cube
1 large onion, diced
4 tbsp of breadcrumbs
2
Scrape the mixture out onto a clean, floured surface and shape into a flat disc, approximately 1cm thick. Use your choice of festive cutters to cut out the nuggets from the chicken mix
plain flour, for dusting
3
Mix the breadcrumbs with the cheese and onion crisps on a tray. Gently roll the cut-out nuggets into the coating until covered all over
55g of cheese and onion crisps
6 tbsp of breadcrumbs
4
Place a pan over a medium heat and add oil. Once the oil is hot, add the nuggets and cook for 6 minutes, turning occasionally until golden-brown and cooked through
2 tbsp of vegetable oil
5
Once cooked, drain on absorbent kitchen towel. Divide into bowls and serve immediately