2020-08-13 / test@t

The juiciest chicken nuggets with parmesan and thyme

Juicy, mouth-watering chicken breast nuggets baked in the oven on the wire rack in 15 minutes. Scatter instantly! Easy to prepare, tasty, dietary dish, try and see for yourself.

Ingredients

Dijon mustard (granular or standard; no top) 3 tbsp
fresh thyme, leaves 0.5 tsp
chicken breast, skinless 2 pcs.
parmesan cheese, shavings 80 g
breadcrumbs, medium or coarse 50 g
1/4 tsp red pepper
salt (to taste)

STEP-BY-STEP COOKING RECIPE

Step 1

Set the wire rack, where we will put our baking sheet, in the middle, Preheat the oven to 230 C. For speed, prepare all the ingredients in advance. Use only Dijon mustard, ordinary mustard will give bitterness and ruin the whole thing. The cheese is exclusively parmesan. You can buy it already grated or in a piece and grate it yourself (finely). Thyme cannot be replaced with dried one, because the latter will give us neither taste nor smell. Medium to coarse breadcrumbs are not a fad. Plain fine breading will burn. If the store doesn't have what you need, do it yourself. Take a loaf (loaf), cut into 1 cm slices and dry in the oven at 120-150C for 1-2 hours (watch the color, the loaf should remain "pale"). Grate on a medium grater.

Step 2

A few words about chicken breast. If it is out of the freezer, then let it thaw in the refrigerator overnight (gentle thawing preserves the juices and structure of the meat). When scheduling lunch or dinner in time, remove the thawed breast from the refrigerator, rinse under cold water, dry and tightly, completely wrap in sheets of paper towels in three layers. Place on a table and let the breast warm up to room temperature. What for? The warm breast will bake evenly, and the dried breast will give a nice and crispy crust (the breading will not float). By the time you are ready to start, cut the breast lengthwise evenly, then each part into random 3 * 4 cm pieces. No need to beat. Do not salt, we will salt later. Salt draws out water, and we need it for juiciness

Step 3

In a bowl, combine mustard, thyme, and red pepper. Place the sliced breast in a bowl and spread the mixture well on all sides. Set aside.

Step 4

Combine Parmesan and bread crumbs on a flat plate

Step 5

Now take out the baking sheet and wrap it in foil, put a wire rack on the baking sheet (they usually bake cookies or cool baked goods on it). The grill is usually raised 1 cm in height, which will allow air to circulate around our nuggets, creating a nice crust on both the top and bottom

Step 6

Season with salt to taste (for 1 breast, I usually take ¼ tsp). Dip the nuggets piece by piece in the parmesan bread mixture, pressing in the cheese and crumbs with moderate force. Transfer the boneless nuggets to a wire rack, sprinkle with leftovers. The distance between the pieces is at least 1.5 - 2 cm

Step 7

Sprinkle with oil-spray (preferably refined vegetable) each bite or pour the oil into a glass and brush, shaking off, evenly "drip" the nuggets. Bake in the oven for 15 minutes (no longer, otherwise dry out).

Step 8

Remove the baking sheet from the oven and let the nuggets "rest" for 5 minutes (so we let the meat juice evenly distribute). Also, if you immediately remove the nuggets from the wire rack and put them on a dish, the steam will cause our beautiful crust to "float" and the crispy pieces will turn into soft, damp places

Step 9

Nuggets go well with mashed potatoes or fried potatoes, green leafy salads, cucumber and tomato salad, and grilled vegetables. As a sauce, you can use tartar (preferably homemade, there is a lot of vinegar in the store), lecho or any warm tomato-based sauce. Enjoy your meal!

Preparation time

10m

Cooking time

15m

Servings

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