I’m really excited that this little dish turned out so well! It’s a great healthy alternative to fried chicken nuggets and equally delicious with sweet potato wedges. Lentil loves eating them with his hands too and dipping them in sauce.
2 adult and 1 child portion; not suitable for freezing.
2 large chicken fillets
1 egg, lightly beaten
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp unsalted butter
olive oil (to grease oven-proof dish)
a small handful of sesame seeds
Dice the chicken fillets. Pour the beaten egg into one bowl and add the panko to a second bowl. Grease an oven-proof dish with a little olive oil. Dip the chicken fillet pieces into the egg, coat in the panko and place in the oven-proof dish. Cook in the oven for 15-20 minutes until golden brown.
For the sauce melt the honey in a small saucepan over a very gentle heat. Add the balsamic and unsalted butter and cook for another 1-2 minutes, stirring regularly.
Serve with rice mixed with peas, drizzle with some sauce and sprinkle with sesame seeds. Alternatively, serve with sweet potato wedges and sauce on the side.