Tender chicken breast pieces with a crunchy golden Parmesan coating. Delicious served warm with a large mixed salad, dressed with our Simple salad dressing or with steamed sliced courgettes or a generous portion of mange tout.
PER SERVING | 399cals | PROTEIN 62g | FAT 13g | FIBRE 0.5g | CARBS 9g
SERVES 2
1 Preheat the oven to 200 °C/fan 180 °C/Gas 6. Line a large baking tray with non-stick baking paper.
2 Whisk the egg in a medium bowl until smooth. Combine the Parmesan, polenta, thyme and paprika with some fine sea salt and a good grinding of black pepper in a separate bowl. Scatter half the mixture over a large plate.
3 Dip the chicken strips, one at a time, into the egg then coat in the Parmesan crumb. Top up the crumbs on the plate when the first batch is used up.
4 Place the goujons on the baking tray and bake for 12–14 minutes, or until crisp, golden brown and cooked through.
5 Divide between two plates and serve with a squeeze of lemon.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 535 | ||
Calories from Fat: 256 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 255.8mg | 79 % | |
Sodium 544.3mg | 19 % | |
Potassium 536.6mg | 14 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10.7g | ||
Protein 55.4g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 535
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