Chicken bites "house" way nuggets

To each his classics: hen with rice for some, nuggets for others!

Ingredients:

Production:

Stuffing: cut 100 g diced chicken breast. Book. Cut the onion into pieces. Deglaze the garlic. Chill out the coriander.
Put the rest of the chicken breasts, onion, cheese, egg, spice, garlic and cilantro in the mixer bowl. Mix very finely to obtain a sticky stuffing.
Add the cream. Pour into a salad bowl, add the diced chicken. Add salt and pepper.
Spread this stuffing on a sheet of food film, form rolls 3 cm in diameter. Roll them tight. Close the ends tightly.
Slip the rolls into a pot of boiling water and let them simmer for 10 minutes. Drain. Let them cool to room temperature, remove the film and cut into large pieces.
Bread: Pour the flour into a bowl. In a second bowl, beat the omelette eggs with the mustard. Mix the breadcrumbs and sesame in a third. Pass the chicken bites in the flour, pat them to remove the excess. Pass them in the egg then in the breadcrumbs, and again in the egg and breadcrumbs.
Heat the oil in a frying pan or fryer. Brown the nuggets for 2 to 3 minutes until they are golden brown on the surface. Drain and sponge on paper towels.
Raita sauce: cut the cucumber into small cubes after removing the seeds. Let them disgorge 1 hour in a colander with a pinch of salt.
Squeeze them in your hand to eliminate as much water as possible.
Mix yogurt, cucumber, crème fraîche, chopped mint and coriander. Add 3 pinches of Espelette pepper. Add salt.
Serve hot nuggets with raita sauce and a salad.

A recipe created by Pauline Unger for The Chef's Workshop.

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