Text Manfred Tham Photography Vernon Wong Art Direction & Styling Clare Chan
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1 Slice 2 chicken breasts into 3cm pieces. Slice a pocket on the short side of each piece, without cutting all the way through.
2 Season with salt and pepper, and stuff each nugget with a Laughing Cow cheese cube.
3 Add 40g all-purpose flour to a bowl, and beat 2 eggs in another bowl. In a third bowl, combine 2 tbsp garlic powder, 40g breadcrumbs, 15g grated parmesan and 1 tbsp dried rosemary.
4 Double-bread each nugget by dredging it in flour, dipping it in egg, and repeating. Then, coat each piece with the breadcrumb mixture, patting down so they stick.
5 Bake in an oven pre-heated to 200 deg C for 20mins. Serve warm with your favourite dipping sauce.