Parmesan coated chicken goujons with pesto dip

Parmesan coated chicken goujons with pesto dip


1 person made this

Crispy and Crunchy, chicken strips coated in a crispy mix then fried and served with pesto. YUm YUm YUm! For the cheese lovers!

gracegrape Hawaii, United States

Makes: 12 Goujons

  • 1 Bunch basil (only leaves)
  • 1/2 Cup pine nuts
  • 2 Tablespoons grated parmesan
  • 1 cup Extra Virgin Olive oil
  • 2 Cloves garlic
  • Pinch salt and pepper
  • 2 Large chicken breasts
  • 1 cup seasoned plain flour
  • 2 eggs, beaten
  • 50g grated parmesan
  • 50g matzo meal
  • 1 lemon
  • Oil (for frying)

Preparation:1hour  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:1hour35min 

  1. Place basil, pine nuts, grated parmesan, olive oil, garlic and seasonings in a food processor and blend until smooth. Taste.
  2. Cut chicken into strips (about 6 per breast). Put the flour and eggs in separate bowls and the parmesan + matzo meal in a bowl together.
  3. Coat strips with flour, then dip in the egg, then in the matzo meal and parmesan mix. Chill for 30 mins.
  4. Heat oil in pan until it sizzles when a crumb is put into it. Carefully fry each strip until golden brown. If they are beginning to darken quickly, turn heat own and put those in preheated oven.
  5. Once all cooked, squeeze lemon over and serve with pesto. Bon Appetit!

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Hey people, PLEASE comment!! thanks!!x - 14 Feb 2011

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