Chicken bites "house" way nuggets

To each his classics: hen with rice for some, nuggets for others!

• Difficulty level  - Easy
• Cost - Affordable
• Preparation time  - 50 min
• Cooking time  - 13 min

Ingredients:

• 300 g Chicken breast
• 1 clove Garlic
• 1 Onion
• 1 C. soup Fresh chopped coriander
• 1 square Fresh cheese (Kiri, bursin with herbs ...)
• 1 Egg
• 3 cl Liquid cream
• 1 pinch Spice of your choice: curry, ginger, ras-el-hanout
• Salt and pepper
• For breadcrumbs
• 2 eggs
• 100 g Flour
• 200 g breadcrumbs
• 50 g Mustard sesame seed
• 40 cl Frying oil
• For raita sauce
• 1 Cucumber
• 1/2 boot Mint
• 1/2 boot Coriander
• 3 Whole milk yoghurt
• 1 C. soup Fresh cream
• Espelette pepper
• Salt

Production:

• Stuffing: cut 100 g diced chicken breast. Book. Cut the onion into pieces. Deglaze the garlic. Chill out the coriander.
• Put the rest of the chicken breasts, onion, cheese, egg, spice, garlic and cilantro in the mixer bowl. Mix very finely to obtain a sticky stuffing.
• Add the cream. Pour into a salad bowl, add the diced chicken. Add salt and pepper.
• Spread this stuffing on a sheet of food film, form rolls 3 cm in diameter. Roll them tight. Close the ends tightly.
• Slip the rolls into a pot of boiling water and let them simmer for 10 minutes. Drain. Let them cool to room temperature, remove the film and cut into large pieces.
• Bread: Pour the flour into a bowl. In a second bowl, beat the omelette eggs with the mustard. Mix the breadcrumbs and sesame in a third. Pass the chicken bites in the flour, pat them to remove the excess. Pass them in the egg then in the breadcrumbs, and again in the egg and breadcrumbs.
• Heat the oil in a frying pan or fryer. Brown the nuggets for 2 to 3 minutes until they are golden brown on the surface. Drain and sponge on paper towels.
• Raita sauce:  cut the cucumber into small cubes after removing the seeds. Let them disgorge 1 hour in a colander with a pinch of salt.  
• Squeeze them in your hand to eliminate as much water as possible. 
• Mix yogurt, cucumber, crème fraîche, chopped mint and coriander. Add 3 pinches of Espelette pepper. Add salt.
• Serve hot nuggets with raita sauce and a salad.

A recipe created by Pauline Unger for The Chef's Workshop.

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