About this recipe:Keep chicken breasts in the freezer for a healthy, super-quick meal like this one any day of the week.
500g skinless chicken breast fillets
1 tbsp olive oil
1 tbsp milk
175g fine white breadcrumbs
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 240°C (220°C fan oven), gas 9. Line one or two large baking sheets with baking parchment. Cut 500g skinless chicken breast fillets lengthways into thin strips. In a bowl, beat 1 egg with 1 tbsp olive oil, 1 tbsp milk and seasoning. Add the chicken strips and mix well. Spread 175g fine white breadcrumbs on a large plate or tray. Roll the chicken strips in the crumbs, coating them evenly, then place them on the parchment-covered baking sheet. Sprinkle any remaining crumbs over and bake for 15 minutes or until crisp and golden. Serve with lemon wedges. Alternatively, heat oil for deep-frying to 190°C (a small cube of bread should brown in 20 seconds) and fry the chicken strips in batches, allowing 3-4 minutes or until they are crisp and golden. Serve with new potatoes and a salad.
…speed it up
For super-fast goujons, roll the chicken strips in well-seasoned flour and bake without additional coating for 5-8 minutes.
Made these with gluten free bread crumbs, much nicer and cheaper than any gluten free alternative!
Next time will consider adding something else with the breadcrumbs for a little more flavour. - 24 Sep 2011