Chicken Hazelnut Nuggets with MISO MAYO
- Boneless, skinless chicken thighs (or breasts) cut into nugget size pieces, about
two to three inches long.
- Hazelnut meal (available at some specialty stores or make your own in a food processor).
- Sea salt
- Garlic ‘n’ Dill MISO MAYO
- Sprinkle chicken with sea salt.
- Coat generously with Garlic ‘n’ Dill Miso Mayo.
- Roll in hazelnut meal
- Saute in olive oil till browned on both sides.
Serve with Original or Garlic ‘n’ Dill Miso Mayo as a dipping sauce!
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