1. To make the mustard dip, mix together the yogurt, mustard, chives and pepper to taste. Spoon into a small serving bowl. Cover and chill until required.
2. Meanwhile, slit open each chicken breast horizontally, then cut lengthwise into thin strips. Place the flour in a large plastic bag, add the chicken strips and shake the bag until all the strips are coated in flour.
3. Place the breadcrumbs, garlic, mustard and paprika in a large bowl, and mix together until well blended. Tip the mixture onto a large plate. Break the eggs onto a deep plate and lightly beat with a fork.
4. Remove the chicken strips, one at a time, from the bag of flour, shaking off any excess, and dip first into the beaten egg and then into the breadcrumb mixture, pressing the breadcrumbs evenly over them. Arrange the chicken nuggets on a large nonstick baking sheet and chill for about 30 minutes.
5. Preheat the oven to 400ºF (200°C). Bake the chicken nuggets for around 30–40 minutes or until they are golden-brown in colour and crisp in texture. Serve hot or cold, with the mustard dip and with lemon or lime wedges.

PER SERVING

438 calories
43 g protein
14 g total fat
4 g saturated fat
207 mg cholesterol
34 g total carbohydrate
5 g sugars
3 g fibre
691 mg sodium

Here we have based a dip on low-fat yogurt instead of the usual sour cream to cut the fat and calories. A little mustard, fresh chopped herbs and pepper to taste helps liven the flavour.