or 1 1/2 pounds chicken breasts (3 large)
or 2 large eggs
or 1/3 cup mayonnaise
or 1/3 cup all-purpose flour, cornstarch or potato gluten-free starch
or 4 ounces mozzarella (1 1/3 cup chopped)
or 1 1/2 tablespoons chopped fresh dill
or 1/2 teaspoon salt or to taste
or 1/8 teaspoon black pepper
or 2 tablespoons plenty of light olive oil for frying ( or any hot frying oil)
Ingredients for Garlic Aioli (optional)
or 1/3 cup mayonnaise
or 1 pressed garlic clove
or 1/2 tablespoon lemon juice
or 1/4 teaspoon salt
or 1/8 teaspoon black pepper
How to Make Cheesy Chicken Nuggets
or Cut chicken into 1-inch cubes with a sharp knife and place in a large bowl. Tip: If the chicken breast is partially frozen, it will be a little easier to cut.
o Add the remaining dough ingredients to the bowl: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cup grated mozzarella, 1 1/2 tablespoons dill, 1/2 teaspoon salt and 1/2 tablespoon 8 teaspoons black pepper or season to taste. Stir the mixture well, cover with plastic wrap and refrigerate for 2 hours or overnight.
o Heat a large nonstick skillet over medium heat and add 2 tablespoons oil.Once the oil is hot, add the chicken mixture a heaping tablespoon at a time. Flatten the top slightly with a spoon and cook uncovered on the first side for 3-4 minutes, then turn and cook on the second side for 3 minutes, or until the top is golden brown and the chicken is cooked through* Repeat. Repeat with the rest. Meatballs, adding more oil if needed.
o For the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir until smooth.
Recipe Notes
*To check if it is done, cut the cake in half. The chicken inside should be completely white. If the chicken pot pie darkens too quickly, lower the temperature.
