15/11/14 13:46 Filed in: British - Main
This is one of these mid week meals which takes moments to prepare, but rewards with delicious crispy chicken and tangy salsa flavours.
I wanted to keep this healthy so I oven roasted the chicken goujons instead of the usual deep fried affair. This keeps the dish much lighter but the chicken remains mouth wateringly tender and crispy.
I made a salsa as I wanted to use up the evenings harvest of heritage tomatoes and Numex Twilight and Birdseye chillies. The salsa and plain rice turned the dish from finger food into a full meal.
This was a household hit and I will definitely be making this again.
When coating chicken or any other meat in breadcrumbs I find it best to use one hand for the egg and the other hand for the dry bowls. I do each piece one at a time so that every last bit has a generous and even coating.
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