on Monday, 08 September 2014.

A healthier option to those sold by some supermarkets and fast food outlets which have been deep fried and have a heavy pick-up of gunky batter and breadcrumbs.




serves 2-3


340g chicken breast fillet

2 eggs (mixed in bowl and ready for use)

approx. 2 tbs plain flour (place in bowl ready to use)

3 slices of stale bread, (I used 'Kingsmill' seeded) whizzed into breadcrumbs using food processor and place in bowl ready for use.

35-40g light spread (I used Bertoli)




Pre-heat oven to 190C, 170C fan, Gas 5.


Take chicken breast fillets and bash them lightly with a rolling pin evenly all over to flatten.


Cut chicken into strips about 1 cm wide.  If they are too long  and difficult to handle, cut in half.


Dust chicken strips lightly with flour, then egg, then breadcrumbs.  (I always use one hand to coat in flour and egg and keep a clean hand for the breadcrumbs to prevent from getting messy!)


Place carefully onto a flat non-stick tray.


Melt spread in small pan or in a bowl in microwave and drizzle with care over goujons.


Bake in middle of pre-heated for 16-18 mins until cooked through and crispy on top.


Remove and enjoy with salad and mayonnaise or thick cut homemade chips



More ideas

Add flavour to the breadcrumbs by adding a little grated lemon zest, a few dried chilli flakes or a little chopped oregano and blending through.