Really Easy Chicken Nuggets (gluten & dairy free)

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We had a delicious roast chicken for dinner the other night, and there was lots leftover. A moment of inspiration led me to give this a try, and you know what? It really worked. Such a simple way of creating a much loved favourite, it will definitely be my go-to recipe in the future. Served up with home made chips and another favourite in our house – peas – this meal got the seal of approval from both my girls. Who needs McD’s or ‘Shergar King’?!

Ingredients (for 2 little people):
12x 1inch sized pieces of skinless, boneless cooked chicken
3 gluten free oatcakes (I like Nairns)
Free range egg
2 tbsp light olive oil
Tsp tamari
Med sized potato

Method:
– preheat the oven to 190C fan/200C non-fan/400F/GM8

– peel the potato and cut into thin chips. Coat in one tbsp olive oil and the tamari then arrange on a small non-stick baking tray. Roast for 20 mins

– when your chips have had ten mins, beat the egg lightly in a bowl, add the chicken and mix well to ensure each piece of chicken is covered with egg

– in a pestle & mortar or bowl using the end of a rolling pin, crunch up the oatcakes until they resemble breadcrumbs. Lay them out flat on a plate

– at this point put a large non-stick frying pan on the hob, and start warming the other tbsp of olive oil over a med-high heat

– coat each side of the chicken pieces in the oatcake crumbs, then add to the pan

– cook for 2-3 mins on either side until nice and golden in colour

– leave to cool before serving with the peas and chips (which should be ready to come out of the oven the same time as the chicken comes out of the pan)

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