Summary

Ingredients

• 150 g yourt, 1.5%
• 2 teaspoons spice paste, (tandoori paste)
• 1 squirt lemon juice
• 2 tablespoon mustard, medium hot
• salt
• Pepper, freshly ground
• 500 g chicken breast fillet (s)
• 12 tablespoon breadcrumbs (whole grain)

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Instructions

1. Mix yogurt with tandoori paste, lemon juice and mustard in a bowl. Season well with salt and pepper. Keep refrigerated until ready to use.
2. Wash the chicken breast, pat dry, and cut into bite-sized pieces.
3. Dip the chicken pieces into the yogurt mixture in batches, allowing excess to drain off, then place them directly into a plastic bag filled with breadcrumbs.
4. Close the bag and shake thoroughly so all chicken pieces are evenly coated with breadcrumbs.
5. Preheat the oven to 200°C (392°F) with top and bottom heat.
6. Place the coated chicken nuggets on a baking sheet lined with baking foil.
7. Bake for 20 minutes, turning the nuggets once halfway through (at 10 minutes). Chicken is done when the internal temperature reaches 74°C (165°F).