I’ve been on a mission to keep the kids eating healthily, but getting frustrated that they weren’t eating new dishes that I’d slaved over. I even sat with them and we wrote a list of 21 dinners that they would actually eat. I had a revelation then, I could make the meals that they would already eat healthier, in a stealth way. I’ve rarely made chicken nuggets from scratch as they tend to be my default lazy dinner on nights that we’re going out and the kids need feeding, so I usually have a big bag of goujons from the butcher’s in the freezer. Over the last few weeks I’ve tried a couple of different recipes for homemade chicken nuggets and this version has gone down very well so I thought I’d share. The idea for using pesto isn’t mine, Fay Ripley uses it in her book “What’s for dinner” but she adds harissa too for a kick.
Pesto Chicken Nuggets
3 chicken breasts
50g sesame seeds (totally optional, you could just use extra breadcrumbs)
3 tablespoons of pesto (This week I used red pesto from a jar, last week I used green)
To make them:
Preheat the oven to 200C.
Cut the chicken into nugget size (you could cut them bigger just cook for longer) and place in a bowl.
Add the pesto and mix it well so that the chicken is completely coated.
Mix the breadcrumbs and sesame seeds together, place on a plate and one by one roll the chicken pieces in them to coat them in breadcrumbs.
Place on a lined baking tray (I used baking paper, tinfoil would be fine) and cook for about 20 minutes until they are crispy and golden. (I didn’t turn during cooking)
I prepared mine this morning and wrapped the baking tray in clingfilm and put them in the fridge until I needed to cook them.