Faced with a hungry crew and a packet of boneless skinless chicken breasts last night, I caved into pressure and rustled up some chicken nuggets. I normally try to do something a little more interesting than nuggets - but I have to tell you that these were scrumptious, especially packed into pitta pockets along with lettuce from the garden, juicy tomatoes, avocado and a drizzle of ranch dressing.
1 packet of boneless, skinless chicken breasts, cut into strips approx 2 inches long and 1/2 inch wide.
2 large eggs
1 cup all purpose flour
Pinch of sea salt
1 cup of Panko breadcrumbs, which give a lovely extra crispy texture (regular dried breadcrumbs are fine if you can't find panko)
1/2 cup grated Parmesan cheese
1 large sprig of fresh Rosemary, minced
Cut your chicken into the required strips.
Crack the eggs and gently whisk, pour onto a large plate
Measure out the flour, salt and pepper and place on a large plate.
Mix the breadcrumbs, Parmesan cheese and chopped rosemary and place on 3rd large plate.
Line a large baking tray with parchment paper.
Dip the chicken strips into the egg mixture, then the flour mixture, back into the egg and then roll in the breadcrumb mixture. Place on the baking sheet while you finish preparing the rest of the chicken strips.
Heat a couple of tablespoons of olive oil in a non stick frying pan until the oil is really hot.
Add a couple of the chicken strips. Don't overcrowd the pan, cook in batches as the chicken will not brown properly and will steam more than crisp if the pan is overcrowded.
You will need to add more oil for further batches of chicken.
Once the chicken is cooked through and you have a glorious golden, crispy coating remove from the pan and allow to drain on paper towels.
Arrange your stuffing ingredients on a serving plate and warm your pitta breads in the microwave.
Stuff the pittas with the goodies and dig in.