- 4 free-range skinless chicken breasts, cut into strips
- 5tbsp plain flour, very well seasoned
- 2 large, free-range eggs
- 150g (5oz) Parmesan, grated
For the sauce
- 200g cherry tomatoes
- 4 garlic cloves
- 4tbsp breadcrumbs
- pinch sugar
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.
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