Parmesan Crusted Chicken Nuggets with Tzatziki Dip

BY The Dairy Kitchen

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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 polenta
1/3 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

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.

NUTRITION (PER SERVE)

Energy (kj)	866
Protein (g)	23
Fat, Total (g)	6.8
Saturated (g)	2.8
Carbohydrates (g)	12

Sugars (g)	4
Dietry Fibre (g)	1
Sodium (mg)	188
Calcium (mg)	217
Iron (mg)	1

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