Oven grilled chicken sandwich

Notes

	FOR THE NUGGETS
	2 boneless skinless chicken breasts cut into cubes
	1 tsp salt
	1/3 tsp freshly ground black pepper
	½ tsp smoked paprika
	¾ tsp onion powder
	1/3 tsp sumac
	½ tsp honey
	1 ½ tsp Dijon mustard
	3 tbsp olive oil
	100 ml milk
	1 large egg
	200 gr oats or 200 gr regato cheese
	FOR THE SANDWICHES
	Brioche buns
	Baked chicken nuggets
	½ iceberg salad
	3 sliced tomatoes
	180 gr parmesan cheese
	Mustard sauce (3 tbsp Greek yogurt with 2 tsp Dijon mustard)

1.	In a medium sized bowl whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and sumac. Add honey mustard, milk, olive oil and whisk until completely combined. Set aside.
2.	Dip chicken breasts into the marinade bowl for at least 2 hours or overnight.
3.	Line a baking sheet with non stick paper.
4.	Dip each chicken cube into the egg mixture, and then use a tong to grab each chicken nugget and toss into the oats or grated cheese.
5.	Transfer to the baking sheet.
6.	Grill the chicken nuggets over medium heat for maximum 20 minutes.
7.	Serve warm with a dipping sauce if desired.
8.	FOR THE SANDWICHES
9.	Cut in half the brioche bun and spread the sauce. Add 3 tomato slices, 3 nuggets, grated parmezan and iceberg leaves.
10.	Enjoy.