450 g boneless chicken breasts -- skinned 1 tsp dried thyme 100 g cheddar cheese -- grated 175 g fresh white breadcrumbs flour -- for shaping 1 egg -- lightly beaten oil -- for deep-frying --- CHEESY DIP --- 100 g cream cheese 8 tbsp salad cream or mayonnaise 1 tbsp freshly chopped chives mustard and cress and chives -- to garnish 1. Cut up the chicken breasts, place in a food processor or mincer and process until finely minced. Transfer to a large bowl. 2. Add the thyme, cheese and 50g of the breadcrumbs. Mix well, seasoning lightly with salt and freshly ground black pepper. 3. Using floured hands, shape the mixture into about 20 walnut-sized nuggets. 4. Pour the beaten egg on to a plate and sprinkle the remaining breadcrumbs on to a second plate. Dip the chicken nuggets in the egg, then coat with breadcrumbs. 5. Heat the oil in a deep fat fryer or deep pan until the temperature reaches 170C/325F or until a cube of bread dropped in the hot oil browns in 30-40 secs. Fry the nuggets in 3 batches, for 5 minutes each. Drain on kitchen paper. To make sure the chicken is thoroughly cooked, cut a nugget in half after frying, and check that the meat is no longer pink in the middle. 6. To make the cheesy dip, mix all the ingredients together until smooth. Garnish the nuggets with mustard and cress, and serve with the cheesy dip in a separate bowl garnished with chives. Cals per serving: 647 Budget Tip: for a cheaper alternative to chicken breasts, try turkey mince.
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