Crispy semolina chicken

Chicken nuggets seem to always be welcome by both grown-ups and kiddies. However, given their typical breadcrumby, deep-fried nature, I decided to reinvent this dish into a more heart/blood-vessel friendly version; and I came up with this easy peasy concoction. 

The pear in this recipe tenderises the meat, and the semolina coating, when griddled (even with a minimal amount of oil), gives us the desirable crispy texture!

Ingredients
Chicken − 600 g, sliced into thin strips
Pear − ⅓, peeled and mashed 
Garlic salt − ⅓ teaspoon
Paprika − ½ teaspoon
Dried coriander leaves − ½ teaspoon
Coarse semolina − 3 tablespoons
Erythritol Gold − 1.5 tablespoons
Rapeseed or sunflower oil spray

Protocol
1. Add all ingredients together in a large bowl and make sure all the chicken strips are well coated.
2. Heat some spray oil in a griddle, and cook the chicken until cooked through and the outside is golden.

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