• Drizzle the olive oil in the baking tray.
• Make the breadcrumbs by placing the bread into a food processor and blitzing until you reach a fine breadcrumb texture. Pour the breadcrumbs into the baking tray on top of the oil and add the garlic powder, oregano, sweet smoked paprika and salt and pepper, combining it all together with a spoon.
• Bake in the oven for about 6-7 mins until they are starting to crisp and become golden. Remove from the oven and leave to one side.
• Next, place the Greek yoghurt into a bowl and whip until smooth using a spoon – this will loosen it to make it easier for coating the chicken.
• Using clean hands, cut the chicken into equal nugget sized chunks – roughly 2″ diameter.
• Use tongs to dip each piece of chicken into the yoghurt and then into the breadcrumbs – pressing down to coat the chicken evenly. Place each coated nugget on to a baking tray. Continue until you have coated all of the chicken pieces.
• Place the tray of chicken nuggets in the oven at 180 degrees and bake for 10-12 minutes or until they are piping hot and cooked through.

LEMON EGG MAYONNAISE CREAMY SAUCE FOR DIPPING

• To make this creamy lemon egg mayonnaise dipping sauce, begin by filling a small saucepan with water, add a heaped teaspoon of bicarbonate of soda (this will make it easier to peel the eggs from their shells after cooking) bring the water to boil and then turn down to a simmer. Add the eggs to the water and boil the eggs for 7-8 minutes. Carefully remove the eggs from the pan and place in a bowl filled with cold water.  The cold water will stop the eggs from cooking further.
• Once the eggs have cooled, peel the shell and place the peeled eggs into a bowl.
• Add the olive oil, lemon juice and salt and pepper to the eggs and use a hand blender to blitz until smooth and creamy.