INGREDIENTS

Salsa Verde Dipping Sauce

• Large handful of fresh parsley leaves
• Large handful of fresh basil leaves
• Small handful watercress or rocket
• 2 anchovy fillets
• 4-5 leaves fresh tarragon
• 1 tablespoon capers
• 1 small green capsicum
• 1 long green chilli
• Juice & zest 1 small lime
• 3 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1/3 cup light olive oil
• 1/4 cup pine nuts
• Salt and freshly ground black pepper

• 2 x 200g free-range chicken breasts
• 1 cup buttermilk
• 1 egg

For the breaded coating

• 5 x (approx. 40g ea.) slices of multigrain bread
• Zest 2 lemons
• 50g Parmesan cheese, grated
• Salt and freshly ground black pepper
• Extra lemon wedges to serve

METHOD

1. Pre-heat oven to 180C fan forced. Line two baking trays with non-stick parchment. Set aside.
2. To make the Salsa Verde add all the ingredients into the bowl of a food processor and whizz until almost smooth, you want it still to have bit of texture. Transfer to a serving bowl and chill in the fridge until required.
3. Remove any excess skin from the chicken breasts and cut into bite-sized strips (about 2cm thick x 10cm or so long, and you’ll probably get about 10 per breast).
4. Place buttermilk and egg in a bowl and whisk. Set aside.
5. To make the coating, whizz bread slices in a food processor into breadcrumbs, add the lemon zest, grated Parmesan and season with a pinch of salt and lots of freshly ground black pepper. Whizz once more to combine. Turn out into a medium-sized mixing bowl.
6. Coat each chicken strip in the buttermilk then toss liberally in the breadcrumb mixture. Place chicken pieces onto the pre-lined baking sheets, bake in the oven for 25-30 minutes or until chicken is cooked through and coating if golden and crunchy.
7. Serve Goujons warm with the Salsa Verde.