HOME | ABOUT US | CONTACT US | LOG-IN | myCOOKBOOK
Looking for a dish that’s quick and easy?
| potato | P50/K |
| tokwa | P4/pc |
Nuggets Casserole
Rich in Vitamin A – for good eyesight.
Makes 6 servings
| CHICKEN NUGGETS | |
| 200 g | ground chicken |
| 1 pc (70 g) | small tokwa mashed |
| 50 g | carrot, coarsely grated |
| 1 pc | small onion, chopped |
| 1 pc | egg, beaten |
| 2 tbsp | all-purpose flour |
| SAUCE | |
| 3 cloves | garlic, crushed |
| 1 pc | small onion, chopped |
| 1 pc | pork bouillon cube |
| 1 pc | small red bell pepper, cut into cubes |
| 1 pouch (200 g) | DEL MONTE Filipino Style Tomato Sauce |
| 1/2 cup | canned button mushrooms, sliced |
| 1 pc | egg, beaten |
| 1/2 cup | breadcrumbs |
| 1 pc | medium potato, cut into wide strips and deep-fried |
1. COMBINE ingredients for chicken nuggets. Season with salt and pepper. Mix well.
2. TRANSFER into greased square pan/ tray. Chill for 10 minutes. Cut into 1-1/2” square to make 18 pieces. Using spatula, dip each cut piece into egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
3. FOR the sauce, sauté garlic, onion, bouillon cube and mushrooms for 2 minutes. Add bell pepper, DEL MONTE Filipino Style Tomato Sauce, water, and salt to taste. Simmer for 10 minutes. Stir in potatoes then pour over chicken.
