Ingredients
1 chicken breast
30 g mozzarella
20 cherry tomatoes
½ beetroot
½ courgette
¼ pumpkin
100 g round rice
1 egg
100 g breadcrumbs
100 g cornflakes
Salt, pepper
(rice vinegar and sugar for the rice)
Instructions
Slice the chicken breast horizontally in three and lay on a sheet of plastic wrap. Lay mozzarella and a few candied tomatoes (cherry tomatoes melted in a dash of olive oil will do fine) at one end, season with a dash of salt and pepper (go easy on the pepper for the little ones!) and roll up the breast into a tight roll using the plastic wrap.
Ensure the ends are tightly closed (add a second sheet of plastic wrap if necessary) then boil in water for 5 minutes. Cool completely (can be prepared the day before serving).
Slice the chicken rolls in four equal pieces, cutting off any irregular edges.
Dip in beaten egg and breadcrumbs, then again in egg and crushed cornflakes. Lay on a plate and let dry. Back for 15 minutes at 200°C (400°F).
Cook the rice like sushi rice (1 part rice to 3 parts water, boil for 8 minutes, then set aside, covered, to swell). Steam vegetables separately and dice.
When the rice is warm, divide into three equal portions and add the seasoned vegetables. Form six balls (the size of a ping pong ball).
Prepare your bentos that you can easily reheat in a microwave oven (3 minutes at 600 Watts). The mozzarella will melt and the nuggets will be nice and crunchy, with no frying!
