Chicken Nuggets With Homemade Ketchup

• 6 3/4 cups tomatoes finely chopped
• ground ginger
• 1 garlic clove finely chopped
• 3 3/8 tablespoons pear juice
• 4 tablespoons orange juice
• salt
• ground black pepper
• 4 3/4 cups corn flakes mashed
• 1 handful sesame seeds
• 2 eggs
• 2 tablespoons white flour
• paprika
• salt
• ground black pepper
• 6 tablespoons olive oil
• 1 1/8 pounds chicken breasts sliced

1. Combine the tomatoes, garlic, a pinch of ginger, orange juice, pear juice, and salt and pepper to taste in a large cooking pot and cook at low flame for 1 hour while stirring occasionally.
2. Place it in a bottle, and let it cool off. You can store it in the refrigerator for up to 2 weeks.
3. Add the corn flakes and sesame seeds to a soup plate.
4. Add the eggs to another soup plate and beat.
5. Add the white flour, paprika, and salt and pepper to taste to another soup plate.
6. Heat a deep skillet with olive oil at medium-high flame.
7. Dip the chicken breasts in the flour, eggs, and corn flakes (in that order) and place them in the skillet. Cook for 6 minutes until they obtain a golden brown color on both sides.
8. Remove the nuggets from the skillet and serve with homemade ketchup.

tomatoes, ground ginger, garlic, pear juice, orange juice, salt, ground black pepper, corn flakes mashed, handful sesame seeds, eggs, white flour, paprika, salt, ground black pepper, olive oil, chicken breasts

Taken from www.yummly.com/recipe/Chicken-Nuggets-with-Homemade-Ketchup-631963 (may not work)