• Cooking Time: 20
• Servings: 15-20 nuggets depending on size
• Preparation Time: 15
• 2 medium skinless chicken breasts
• 3 tablespoons coconut milk
• 2 medium eggs, lightly beaten
• pinch dried chilli (optional)
• 1/2 tsp ground cumin (optional)
• 2 tablespoons cornflour
• 6-8 tablespoons gluten free breadcrumbs

1. Preheat oven to gas mark 4, 180c (approximately)
2. Mix coconut milk, eggs, chilli and cumin together in a small bowl
3. Cut chicken up into 2 cm squares
4. In a small dish, combine coconut milk, eggs, 2 tbsp water and the spices. Place the cornflour in another shallow dish and the breadcrumbs in another
5. Coat the chicken with the cornflour, then dip in egg mixture, then into the gluten free breadcrumbs
6. Place on an oven tray and bake for 15-20 minutes or until cooked through.

I fancied some chicken nuggets and couldn't be bothered to walk to the local supermarket where I may or may not have been able to buy some of the expensive free from ones. Instead I looked in one of my recipe books "Seriously Good Gluten-Free Cooking" by Phil Vickery. I found a recipe, however didn't have all the ingredients, so adapted it. I also don't like deep fat frying, so baked them instead. These are delicious at the fraction of the cost. I froze half of them after coating them with breadcrumbs. If you are cooking these for someone who is strictly gluten free, make sure you oven tray is clean. I can't guarantee this at home, so I always put food on grease proof paper as an additional safeguard.