You need three separate bowls for this recipe, so both of us were grateful that we happen to be Tupperware Royalty. We have tons of the stuff. It's very useful.
Anyway, chicken nuggets were an idea I had originally considered for Tuesday, so when Tom asked if I wouldn't mind cooking something with chips (fries), this was perfect. I had briefly thought of adding some flour to the now-very-thick vegetable stew leftovers (incidentally, blending it into soup didn't go too well - not the best tastes, although it's still edible) and making vegetable nuggets to go with it. In the end, though, I just couldn't be bothered. It was a good meal anyway.
Chicken Nuggets
Serves 2
3 chicken breasts
1 cup flour
1 tablespoon Italian mixed herbs
1 egg
1 and 1/2 slices bread
Oil
Chop the chicken breasts into small chunks - I got about eight to ten chunks per breast. Mix the flour and herbs in one bowl; beat the egg in a second; make breadcrumbs (I used the blender) and put these in a third bowl. With clean hands, cover each chicken chunk in flour, egg, then breadcrumbs - it's a good idea to use one hand exclusively for the flour and egg, and the second for breadcrumbs. Drop each nugget into an oiled oven-proof dish and cover with a little more oil once done. Cook on 180 degrees (360 Fahrenheit) for about thirty minutes, or until cooked through and slightly crispy. Serve with chips and lots of mayonnaise.
