For the crumb coating:
1 3/4 cups cornflakes
1 slice whole grain bread, made into breadcrumbs (or use store bought breadcrumbs)
1/4 teaspoon black pepper
1 cup natural unsweetened yoghurt
For the nuggets:
1 boneless chicken breast, minced (or approx 250g chicken mince)
1 onion, finely chopped
2 slices wholemeal bread
1 Tblsp Worcestershire sauce
1/2 tsp grated fresh ginger or one crushed garlic clove
1 tsp chicken stock powder, dissolved in 1 tsp of boiling water
1 lightly beaten egg
freshly ground black pepper
cooking oil spray, for greasing
Put the cornflakes in a plastic bag and crush with a rolling pin to make fine crumbs. I find this is a great stress reliever. Combine cornflake crumbs with breadcrumbs and black pepper in a bowl.
Put the yoghurt into a separate bowl and set aside.
Combine the minced chicken, onion, garlic/ginger and breadcrumbs, then add the lightly beaten egg. Mix well until totally combined. Using wet hands, form into 16 balls. The mixture is quite soft at this stage so don't be too rough. Flatten each ball slightly to form a nugget, then use a fork to dip each nugget into the yoghurt. When it's coated on both sides, gently shake off any excess and then put the nugget into the crumbs. Use a separate fork for coating the nugget with the crumbs. When the nugget is coated, place on tray greased with cooking oil spray.
Continue until all nuggets are coated and then refrigerate the nuggets for at least 30 minutes.
To cook the prepared nuggets, spray them lightly with cooking oil spray and cook under a moderate grill for around 20 minutes. Turn them twice during cooking to avoid them getting burnt. Serve hot with plenty of homemade tomato/BBQ sauce for dunking and a large side salad, vegetable sticks or cooked vegetables.