Ingredients
- 1 tbsp of white wine vinegar
- 1 large of egg, beaten
- 4 tbsp of plain flour, seasoned
- 400 g of diced chicken breast
- 250 g of white cabbage, shredded
- 250 g of red cabbage, shredded
- 1 apple, peeled and finely sliced
- 2 large of carrots, peeled and finely sliced
- 4 tbsp of reduced fat mayonnaise
- 100 g of rice crackles
Method
Step 1
Heat the oven to 200°C/180°C fan/Gas 6 and line a baking sheet with parchment.Step 2
Place the flour on a plate, the egg in a bowl and the rice crackles on a plate.Step 3
Toss the chicken in the flour then dip into the egg, roll in the crackles to coat and place on the baking sheet.Step 4
Bake for 25 minutes until golden, cooked through and no pink meat remains.Step 5
Meanwhile, make the coleslaw by simply mixing together all the remaining ingredients. Serve with the nuggets.