I’m all for finding ways to cook traditionally unhealthy foods in a healthier way. On the way home from work I had an immense craving for chicken goujons and as I haven’t made them in ages I decided now was the time. The coating on the chicken worked really well and stopped the chicken drying out. I served it with potato wedges and coleslaw. The coleslaw we had with it was a bit disappointing. I admit it was shop brought, and according to the packaging it had mature cheddar in it, but we certainly couldn’t taste any.
Don’t forget to enter the Hotel Chocolat competition. Closing date is 11:59pm 12th December 07
2 chicken fillets
3 slices of white bread
3 tbsp polenta
2 tbsp parmesan
couple twists of black pepper
2 eggs, beaten
1) Preheat oven to 200oc. Blitz bread in processor to make breadcrumbs. Mix with polenta, parmesan and pepper.
2) Cut chicken into finger sized pieces. Dip chicken in egg then roll in breadcrumb mix until thoroughly coated. Place on baking tray. Bake for 20-25 min, until golden.