Makes: 4 servings
Time: 45 Minutes
These chicken lollipops take simple chicken nuggets to
a new level.
2 skinless chicken breasts
2 tbsp of flour
2 tbsp of skimmed milk
5 tbsp of peanuts, finely chopped
1 pinch of salt
1 pinch of pepper
3 tbsp of vegetable oil
6 tbsp of mayonnaise
1/2 tbsp of chives, chopped
1/2 tbsp of parsley, chopped
1/2 tbsp of basil, chopped
1/2 tbsp of mint sauce
1/2 watermelon, cut into 4 wedges
Slice the 2 chicken breasts lengthways and then season with salt and pepper. Roll in the flour – making sure to cover all the meat.
Whisk the milk and egg together. Dip the chicken in the egg wash and then roll in the peanuts – making sure the chicken is fully coated.
Place a frying pan over a low-medium heat and add the oil. Once hot, cook the chicken until evenly coloured and cooked through.
Pierce the chicken strips onto the skewers to create the lollipops. Set aside.
For the herb mayonnaise, chop all the herbs roughly. In a large bowl, combine the herbs, mayonnaise and mint sauce and mix well.
Serve the chicken lollipops alongside the mayonnaise dip and some wedges of watermelon.
Source: Great British Chefs
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