Crispy Chicken Nuggets with Mozzarella

Ingredients

• 500 g Chicken fillet (Process in a blender until minced)
• Salt (To taste)
• Black pepper (To taste)
• Paprika (Quantity not specified)
• Garlic (Quantity not specified)
• 150 g Mozzarella cheese (For the filling)
• 1 Egg (For coating the nuggets)
• Breadcrumbs (For coating; quantity not specified)
• 2 Parchment paper (Two sheets for rolling out the ground chicken)

Steps

1. 1

   Process the chicken fillet in a blender until evenly minced.

2. 2

   Add salt, black pepper, paprika, and garlic to the minced chicken. Mix until the seasonings are evenly distributed.

3. 3

   Place some of the minced chicken on a sheet of parchment paper. Cover with the second sheet; if necessary, fold up the edges of the parchment so the mixture does not spread beyond them.

4. 4

   Roll out the minced chicken between the sheets of parchment into a thin layer approximately 6 mm thick.

5. 5

   Place the mozzarella on the layer of minced chicken.

6. 6

   Roll the filled layer into a log.

7. 7

   Cut the log into individual nugget pieces. Repeat the rolling, filling, and cutting process until all the minced chicken and cheese have been used.

8. 8

   Dip each piece first in beaten egg, then coat it in breadcrumbs.

9. 9

   Bake the nuggets in a conventional oven or air fryer for approximately 10–15 minutes, until cooked through and crispy on the outside.

Notes

The baking temperature was not specified in the source. The author recommends not baking the nuggets for too long because the layer of minced chicken is thin. They can be served with lingonberry sauce.

Nutrition per serving

• main course
• appetizer
• chicken
• baked
• air fryer
• crispy
• with cheese
• high-protein