Chunky chicken nuggets

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10 min


4 servings

* PLUS Baking Time: 20 minutes


  • 1/4 cup sweet green pickle relish
  • 1/4 cup yellow mustard
  • 1/2 cup fine dry bread crumbs
  • 2 skinless, boneless chicken breasts


  • Preheat oven to 425F (220C). Line a large, rimmed baking sheet with foil and lightly oil. In a large bowl, stir relish with mustard. Place bread crumbs in a pie plate. Cut each chicken breast into 5 or 6 chunky nuggets. Add to relish mixture. Stir to evenly coat. Coat chicken in bread crumbs one piece at a time. Shake off excess crumbs, then place on foil. Leave space between pieces.
  • Bake in centre of preheated oven until chicken is light golden, 20 to 25 minutes. Terrific with ketchup or plum sauce for dipping.

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 25.1 g,
  • Carbohydrates
  • 14.1 g,
  • Fat
  • 2.9 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 415 mg.

These nuggets use two of everyone’s favourite condiments: mustard and relish. Don’t get fancy here and pull out the Dijon — we’re talking about good ol’ ballpark mustard. Along with pickle relish, it creates a moist and tangy coating for chicken breasts. And you can dip nuggets into kid-pleasing ketchup — delicious!