These are cracking, even if I do say so myself!
Crispy baked gluten free nuggets at their best, happily munched on by the boys for years with no one realising that they are gluten free.
Gluten free bread is very expensive here so I tend to buy up big when it is on special! Due to the cost, I don’t bother removing crusts and in fact the nuggets in the photo used GF bread rolls, crusts and all!
Leftovers freeze well or the boys get them in their lunch boxes as a wee treat.
1.2kg chicken breast, boned and skin off
3 eggs, beaten
240g gluten free breadcrumbs
225g freshly grated Parmesan
freshly ground pepper
a little salt
3 tablespoons mixed herbs
Preheat the oven to 180degrees Centigrade.
Line four baking sheets with baking parchment.
Combine the breadcrumbs, parmesan, pepper, salt and herbs in a large bowl.
Beat the eggs in another bowl.
Slice the chicken into thin, 0.5cm thickness pieces and then depending on the size of the breasts, half the slices, especially if your cooking for younger children, less waste!
Using only one hand, because you know the phone will ring if you get both hands dirty, take a piece of chicken, dip into the egg and then coat with the breadcrumb mix.
Place on the prepared baking sheet and repeat with the remaining chicken.
Bake for 15 minutes and then turn and bake for a further 5-8 minutes until the coating is crispy.