It might sound like a large quantity in this recipe but honestly, make at least a kilo of these! They don’t last so, to tell the truth, I use a couple of kilos of chicken, bake and freeze the leftovers, they freeze brilliantly for a quick dinner another night and can be gently reheated from frozen, too easy!
The bread that I use is a bit of a heavy wet loaf so by whizzing it with the polenta you get a lighter crumb rather than wet globby balls!
And remember, use the heels and crusts of the loaf, it adds a little colour and saves any waste of what is always an expensive ingredient here in Australia.
Makes 42-50 depending on size.
450g gluten free bread
1 teaspoon mixed herbs
1kg minced chicken
1 teaspoon onion powder
1/2 teaspoon garlic powder
1&1/2 teaspoons salt
Preheat the oven to 190 degrees Centigrade.
Line three baking sheets with baking parchment.
In a food processor, whizz the bread and polenta until you have fine breadcrumbs.
In a large bowl or on a tray, combine the chicken, onion powder, garlic powder, salt, pepper and 280g of the breadcrumb mix.
Whisk the egg and milk in a bowl.
Add the mixed herbs to the breadcrumbs, mix well.
Take small amounts of the mince mix, form into a nugget shape or rough circle, dip in the egg and then in the reserved breadcrumbs to cover.
Lay the raw nugget onto the prepared tray and repeat with the remaining mix until it is all used up.
Bake in batches for 17-20 minutes, you might need to swap the trays half way through to get an even bake.