2 boneless and skinless chicken breast halves

2 boneless chicken thighs

1/4 cup (60 ml) green onions (green part), finely chopped

Salt and pepper

3/4 cup (180 ml) *instant or all-purpose flour

1 egg, beaten

3/4 cup (180 ml) plain breadcrumbs

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) paprika

Olive oil spray

Preheat the oven to 220 °C (425 °F). Cut the chicken into chunks. In a food processor, coarsely chop with the green onion, salt and pepper.

Use 15 ml (1 tablespoon) of chicken mixture per nugget. Shape the nuggets in a piece of plastic wrap. Then, place the nuggets in the flour to coat on all sides, shake off the excess.

Dip the nuggets in the beaten egg, then into the breadcrumb, turmeric and paprika mixture.

Place on a lightly oiled baking sheet. Spray the nuggets with olive oil.

Bake for 15 minutes.

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