Name: Parmesan Chicken Goujons with Roasted Tomato and Garlic Dipping Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 4 free-range skinless chicken breasts, cut into strips; 5tbsp plain flour, very well seasoned; 2 large, free-range eggs; 150g (5oz) Parmesan, grated

Ingredients

4 free-range skinless chicken breasts, cut into strips
5tbsp plain flour, very well seasoned
2 large, free-range eggs
150g (5oz) Parmesan, grated

200g cherry tomatoes
4 garlic cloves
4tbsp breadcrumbs
pinch sugar

Method

Heat the oven to 200C, 180C fan, 400F, gas 6. Place the tomatoes and garlic cloves in a baking tray with a drizzle of olive oil, and roast for 30 minutes or so until slightly blackened and beginning to pop. Squeeze the soft garlic from its skin, then whiz with the tomatoes in a blender, adding the breadcrumbs, sugar and seasoning to taste. Set aside.
Meanwhile, dust the chicken pieces in the seasoned flour, dip in the egg and coat with the grated Parmesan, then lay on a plate. Heat a large frying pan with a generous amount of oil and fry the goujons for 3 minutes on each side until golden and crisp. Serve immediately with the dipping sauce on the side and lemon wedges to squeeze over.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Serves	4
Skill	Easy
Preparation Time	30 mins
Cooking Time	30 mins
Total Time	1 hours