THE DAIRY KITCHEN
Parmesan Crusted Chicken Nuggets with Tzatziki Dip
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
These polenta crusted chicken nuggets make a delicious alternative to traditional nuggets and are served with a tasty yogurt tzatziki.
Ingredients
1/3 cup polenta1/3 cup finely grated parmesan or romano cheese
300g skinless chicken fillets, cut into chunks
200g tub skim or low fat natural yoghurt
1 small Lebanese cucumber, peeled, seeded and finely diced
1 small clove garlic, crushed
salt and pepper, to taste
green salad, for serving
Nutrition (per serve)
| Energy (kj) | 866 |
| Sugars (g) | 4 |
| Protein (g) | 23 |
| Dietry Fibre (g) | 1 |
| Fat Total (g) | 6.8 |
| Sodium (mg) | 188 |
| Saturated (g) | 2.8 |
| Calcium (mg) | 217 |
| Carbohydrates (g) | 12 |
| Iron (mg) | 1 |
Method
- Combine polenta and parmesan in a bowl. Dip the chicken in parmesan flavoured polenta.
- Place onto a baking paper lined tray and bake at 200°C for 10 minutes or until cooked and golden.
- Combine yoghurt, cucumber and garlic to make tzatziki. Season to taste.
- Serve chicken nuggets with tzatziki and green salad.
