There’s something so satisfying about crumbed chicken which when bitten into has a definitive crunch. These parmesan chicken goujons give you all the comfort of breaded chicken, without the gluten-filled bread. They’re baked instead of fried and they are the perfect addition to a lunchtime wrap or paired with a salad or root vegetable chip.
The recipe serves 4 but you can easily double it or triple it and store leftovers in the freezer to have on hand for busy weeks.
1.5 tablespoons ghee
140g ground almonds
40g parmesan, grated
1 teaspoon dried rosemary
4 chicken breasts, sliced into evenly sized strips
- Preheat the oven to fan 220 degrees Celsius. Add the ghee to a baking tray and place in the oven for a few minutes so the ghee completely melts. Tip the tray to ensure the bottom is completely covered, pour excess into a small jug.
- Pour the ground almonds, parmesan and rosemary into a bowl, add salt and pepper to season. Crack the eggs into a second bowl and whisk to combine the whites and yolks.
- Dip the chicken slices first into the beaten eggs, then into the almond mix- make sure each slice is well coated. ( you can really press the mixture into the chicken here. ) Place on the greased baking tray and pour over the melted ghee.
- Bake in the oven for 15-18 mins, turning over halfway through until golden brown and cooked through.
- Serve with your choice of accompaniments. I love these sides for the hotter weather.
This recipe is taken from Eat Happy – one of my favourite cookbooks to date.