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
Chicken Goujons
Serves 2-3
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.
Monday, December 10, 2007
Chicken Goujons
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oooh, I like the sound of this! I love taking fatty junk food recipes and toning them down too.
ReplyDeleteThey sound good Jules. I think I'll need to find some other things to do with polenta before I attempt these though otherwise I'll have it hanging around for ages!
ReplyDeleteAlso now available.... healthy fish fingers.
ReplyDeleteRe other things to do with polenta (above) creamy polenta is the perfect alternative to potatoes, you could set it & grill it, make a polenta cake, exchang polenta for lasagne in your next lasagne - a whole new texture, exchange a pizza base for a polenta base, serve Christmas polenta canapes using polenta as a base, topping with parma ham,artichoke and pesto, also grilled polenta with parma ham and blue cheese - all so delicious.
Polenta is my new best friend! Thanks for all the great ideas James.
ReplyDelete