Nuggets Casserole

INGREDIENTS

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

PROCEDURE

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.