An innovative twist on surf 'n turf.
⏲️ Prep: 10 minutes ⏲️ Cook: 20 minutes Serves: 4
2 chicken breasts, trimmed
2 Tbsp. Ocean's Balance Kelp Purée
1-1/2 cups Italian flavored bread crumbs
Canola oil for frying
Using a sharp knife, cut cubes into 1-1/2" cubes, trying to maintain an even thickness. Arrange bread crumbs on one end of a large cutting board.
Whisk together eggs and Ocean's Balalnce Kelp Purée in a large bowl until frothy. Dip chicken pieces in egg mixture, then roll in bread crumbs. Place breaded chicken pieces on other half of cutting board.
Heat approximately 1 cup of canola oil in a large frying pan. Working in batches, cook the chicken nuggets 4 to 5 minutes until brown. Adjust the heat if they are cooking too quickly, as you want to give the chicken enough time to cook without burning it. Drain on paper towels. Serve immediately.
In a large mixing bowl, whisk eggs, garam masala (or nutmeg), salt, pepper and Ocean's Balance Kelp Purée until frothy. Pour egg mixture evenly over leeks and cheese until you reach the top of the pie crust. Don't let the egg run over the side of the crust.
Try dipping the chicken nuggets in Ocean Mayonnaise for an extra creamy taste of the sea!
Pairs with: Cold, hoppy beer. 🍺