Katie Quinn1 Comment

Parmesan + Lemon Baked Chicken Goujons with Salsa Verde Dipping Sauce

Katie Quinn1 Comment
Parmesan + Lemon Baked Chicken Goujons with Salsa Verde Dipping Sauce
WKA_chicken-goujons_P.jpg

INGREDIENTS /

SALSA VERDE DRIPPING 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 tbsp capers
1 small green capsicum
1 long green chilli
Juice + zest 1 small lime
3 tsp Dijon mustard
1 tbsp red wine vinegar
1/3 cup light olive oil
1/4 cup pine nuts
Salt + freshly ground black pepper
2 x 200g free-range chicken breasts
1 cup buttermilk
1 egg

BREADED COATING

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

METHOD /

Pre-heat oven to 180C fan forced. Line two baking trays with non-stick parchment. Set aside.

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.

Remove any excess skin from the chicken breasts and cut into bite-sized strips (about 2cm thick x 10cm or so long, and you will probably get about 10 per breast).

Place buttermilk and egg in a bowl and whisk. Set aside.

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.

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.

Serve Goujons warm with the Salsa Verde.