RECIPE BY:

Matt Sinclair

INGREDIENTS :

SAUCE:

• 1 tin of Ardmona Diced Tomatoes
• 1 brown onion, diced
• 2 garlic cloves, finely sliced
• ½ tsp Chilli Flakes
• 1 tsp dried Oregano
• ½ bunch of parsley, finely chopped

NUGGET:

• 2 Coles Chicken Breasts, sliced into small and even nugget-sized pieces
• ½ cup plain flour
• 2 Eggs
• 1 cup panko breadcrumbs
• 50g Parmesan cheese, grated
• 5 thyme sprigs
• 400g Mozzarella, torn
• Sea Salt
• Cobram Estate Extra Virgin Olive Oil for Frying

METHOD :

• Saute onion and garlic in hot oil until softened and translucent. Add oregano and chilli, toasting them off. Add tomatoes and stir through and allow to simmer until thickened. Add parsley just prior to serving on nuggets.
• In a bowl mix a pinch of salt, parmesan and breadcrumbs to make your crumbing mixture. In a small bowl, whisk eggs to make your wet mixture. In a separate bowl add your flour. Start crumbing the chicken first with the flour, then in eggs and finally in the breadcrumb mixture.
• In hot oil, shallow-fry your nuggets in batches until golden on both sides. Remove and drain excess oil on paper towel.
• Place the nuggets across a baking tray lined with baking paper and spoon the tomato mixture on top of each nugget. Place the cheese on top of the tomato mixture and put into the oven at 250C with the grill for 2-3 minutes.