Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Cut the chicken breast fillet into even, bite-sized pieces.
Mix the oats with the parmesan, paprika, salt and pepper in a bowl. Whisk the egg thoroughly in a second bowl.
Dip the chicken pieces in the egg first, then coat them in the oat and parmesan mixture. Make sure they're well covered all over.
Place the coated nuggets on the tray and drizzle lightly with olive oil. That way the surface browns more nicely in the oven.
Bake the nuggets at 200 °C for 15–18 min until the coating is golden brown and the chicken is cooked all the way through. Turn once halfway through.
Serve warm, ideally straight from the oven. A fresh yoghurt-based dip or a crisp salad goes well with them.
Good to know
When you want something savoury and simple, these nuggets are just right. Golden brown on the outside, juicy inside – and made the relaxed way in the oven.
Swaps
Parmesan → finely grated pecorino made from sheep's milk (similar protein content, stronger flavour). Oats → finely ground almonds (fewer carbs, plus vitamin E). Egg → natural yoghurt for coating (milder, also provides protein). Chicken breast → turkey breast (similar protein content, very lean).
Allergens
Contains egg, milk and oats, which contain gluten; usually well suited to children if mildly seasoned and served in small pieces, and during pregnancy it's important to cook the chicken all the way through.
