A fresh, filling and lower-carb finger food option for entertaining! Use gluten-free crumbs to make this recipe coeliac friendly.
250g chicken breast, cut into 24 nugget sized pieces
2 tablespoons plain flour
1 tablespoon milk
½ cup panko breadcrumbs
1/3 cup finely grated parmesan
2 tablespoons olive oil
6 bocconcini balls, cut into thin slices
12 (approx. 1 punnet) cherry tomatoes
24 basil leaves
Cut chicken into 24 bite sized pieces. If chicken breast is quite thick in sections, halve horizontally to thin out. Place the flour in a small bowl and season with salt and pepper. In another bowl, whisk the egg with milk until combined. In a third bowl, combine breadcrumbs and parmesan. Dip chicken pieces in flour, then egg mixture and then breadcrumbs to crumb and place on a plate. Refrigerate until ready to cook.
Heat oil a large frying pan over medium heat. Add the chicken and cook for 2-4 minutes each side or until the chicken is crispy, golden and cooked through. Remove from heat and drain on absorbent paper.
Top each chicken bite with a sliced of bocconcini, half a cherry tomato and a leaf of basil and secure with a serving toothpick.
Make the chicken ahead of time and re-warm in the oven before skewering, or, if it's a hot day serve the chicken cool.