Day 75

As promised last night, here is the recipe that I said I would post tonight – Parmesan chicken goujons which comes from page 79 of Rachel’s Favourite Food at Home. I know I’m vegetarian but I truly believe that these chicken goujons have to be one of the best, most-liked foods that people like and especially when it comes to children. Also, I would regard these as 50 times better than anything that can be bought in a supermarket (especially the frozen aisle!). Buy organic or free range chicken so that you use good –quality chicken as opposed to the imported stuff which is injected with water! (Eugh!)

Ingredients

600g (1lb 6oz) boneless and skinless chicken
50g (2oz) plain flour
Salt and freshly ground black pepper
2 eggs, beaten
100g (4oz) breadcrumbs
50g (2oz) Parmesan cheese finely grated
3 tbsp sunflower oil

Method

The goujons can be cooked by shallow frying or in the oven – I use the oven. If you too decide to cook in the oven, preheat it to 200°C and put a baking tray into the oven to heat. Cut the chicken into goujons which are the size of a big finger (about 10cm long). Place the flour in a mixing bowl or in a plastic bag with some salt and pepper. Place the beaten eggs in another bowl. Mix the breadcrumbs and finely grated cheese together and place in a bowl or bag also.

Toss the goujons in the seasoned flour, making sure they do not stick together and then remove. Shake off the excess flour and dip them in the beaten egg. Remove from the egg, letting the excess drip off and toss into the breadcrumbs and cheese mix. Shake off the excess and lay the goujons on a plate.

To cook on the hob, heat the oil in a large frying pan over a medium to high heat. When the oil is hot, add the goujons in a single layer, cook on one side for about 3 minutes until golden, then turn down the heat and flip the pieces over. Cook on the other side for about 4 minutes, until cooked through and golden.

To cook the goujons in the oven, drizzle the base of the preheated baking tray with the oil (I use rapeseed oil!) and lay the floured and seasoned goujons in a single layer. Bake in the oven for about 12-18 minutes, turning the goujons over halfway through or when golden on one side. When they are completely cooked, remove from the oven and serve.

P.S. Tomorrow night, I will be back to the Challenge so I'll be posting a brand new recipe from the Easy Meals cookbook!