Ingredients
Nuggets
| 1 lb | (500 g) | ground chicken |
| ½ | onion, finely chopped | |
| ⅔ cup | (150 mL) | all-purpose flour, divided |
| ½ cup | (125 mL) | Canadian milk |
| 2 tbsp | (30 mL) | Canadian butter, melted |
| 4 tsp | (20 mL) | Dijon mustard |
| 1 tsp | (5 mL) | salt, divided |
| 1 tsp | (5 mL) | pepper, divided |
| 2 | large eggs | |
| 1 ½ cups | (375 mL) | seasoned breadcrumbs |
| Oil for frying |
Peas
| 4 cups | (1 L) | fresh or frozen peas |
| 2 tbsp | (30 mL) | Canadian butter |
| 2 tbsp | (30 mL) | all-purpose flour |
| 1 ½ cups | (375 mL) | Canadian milk |
| 1 cup | (250 mL) | shredded Canadian cheddar cheese |
| ½ cup | (125 mL) | Canadian cream cheese |
| 1 tsp | (5 mL) | chopped fresh or dried dill |
| ½ tsp | (2 mL) | salt |
Directions
Nuggets
- Combine chicken, onion, 1/3 cup (75 mL) flour, milk, butter, Dijon and ¾ tsp (3 mL) each salt and pepper until incorporated. Cover and refrigerate for at least 1 hour, but overnight is best.
- Form into nuggets about 2 by 1 inch (5 by 2.5 cm).
- In shallow bowl, whisk remaining flour and remaining salt and pepper. In another shallow bowl, beat eggs. Transfer breadcrumbs to third shallow bowl.
- Dip each nugget into flour mixture, dusting off excess. Dredge into eggs, and roll in breadcrumbs, pressing to coat. Transfer to baking sheet.
- In high-sided skillet or saucepan, heat 2 inches (5 cm) oil to 350°F (180°C). In batches, cook nuggets for 3 to 5 minutes or until golden brown and cooked through. Drain on paper towels.
Peas
- Meanwhile, preheat oven to 325°F (160°C). Transfer peas to greased baking dish.
- In saucepan over medium, melt butter. Whisk in flour. Cook 1 minute. Whisk in milk and cook until sauce thickens. Stir in cheddar, cream cheese, dill and salt until smooth. Pour over peas. Bake for 20 minutes or until heated through. Serve with nuggets.
Tips
- Serve nuggets with your choice of dipping sauce, like plum sauce.