Ingredients

• 180g/6¼oz ground almonds
• 2 free-range eggs
• 4 chicken breasts
• cut into nuggets
• 1½ tsp salt
• freshly ground black pepper
• to taste
• 1 tbsp butter
• ¾ tsp onion powder
• ¾ tsp garlic powder
• 3 tbsp tomato purée
• 2 tbsp butter
• melted
• 2 tbsp balsamic vinegar
• ½ tsp smoked paprika
• to taste
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.
• Pour the ground almonds into a bowl and stir in the seasoning. Beat the eggs in a separate bowl.
• Season the chicken pieces all over with the salt and pepper. Dip each chicken piece first in the egg
• then roll in the almonds until completely covered. Arrange the nuggets on the prepared baking tray.
• Melt the butter in a small saucepan over a low heat. Drizzle the melted butter over the nuggets. Bake in the oven for 18-20 minutes
• turning halfway through cooking
• until cooked through and golden-brown.
• Meanwhile
• for the BBQ sauce
• whisk together the tomato purée
• melted butter and balsamic vinegar until well combined. Season with salt
• pepper and smoked paprika.
• Transfer the BBQ sauce to a sterilised
• airtight jar and chill in the fridge until needed. It will keep in a sealed jar for up to 1 week.