Healthy food – Feasting Is Fun

Baked Parmesan Chicken Goujons

Welcome to a brand new year, 2024! I hope this coming year brings health, happiness and lots of fun to you all. As you may know by now, I love having fun in my kitchen coming up with delicious new recipes to share with you. And today I have a really delicious and easy to make recipe, my Baked Parmesan Chicken Goujons! Deliciously crispy and golden without the hassle, or added fat of frying. As soon as you taste these crispy baked chicken strips you will be making them regularly.

And why not? Believe me, these tasty, crispy on the outside and succulent inner chicken goujons are full of flavour and will disappear fast when you share them with friends and family. Either served as part of a main meal with sweet potato fries and salad, or as part of a buffet for a family get together, these baked chicken strips hit that fried chicken spot without any of the hot oil, frying hassle!

Take a look at how golden and crispy they are.

Recipe – Baked Parmesan Chicken Goujons makes approximately 30

650g/1.5lb Chicken Breast Fillets

1/2 tsp Salt – I use Maldon

1/2 tsp Freshly Ground Black Pepper

100g/4oz Plain White Flour – alternatively, for gluten free, use the same weight of gf flour or cornflour/corn starch.

2 Large Free Range Eggs

150g/5.5oz Grated Parmesan Cheese – alternatively use the same weight of grated Grana Pandano Cheese. The taste is similar and it is cheaper to buy.

Preparing The Ingredients

Before we start making the chicken goujons it’s worth reading through these tips first:

Setting up an assembly line with each ingredient will make the whole process easier, as you simply move from bowl to bowl with your chicken strips, ending with a lined baking tray. Use your fingers to coat and move the chicken through each stage, I use my left hand for dry and right hand for wet. Inevitably your hands will get sticky and messy, I see this as part of the fun! Although it’s a good idea to keep some kitchen paper near to wipe your fingers on when they become too sticky!

Also, it’s really worth grating the cheese yourself. Aim for long, thin strands of cheese, as these give the best, crispiest finish to the baked chicken.

Let’s Get Started

Preheat the oven to 220C/200C fan, 425F, gas mark 7

Place the flour and grated Parmesan cheese into shallow bowls.
Crack both eggs into a similar bowl and whisk together with a fork until combined.
Line two large baking sheets with parchment paper.
Place one chicken breast at a time into a freezer bag or between baking parchment and hit with a rolling pin until it is just over 1cm, or half an inch thick across the breast.
Using a sharp knife, or poultry scissors cut the breast into 2.5cm, or 1 inch wide strips. It is important to keep the chicken strips roughly the same size as this helps with even baking.

Place all of the chicken strips into a shallow dish and season with the salt and pepper, tossing the chicken with your fingers until the seasoning is even.
Now make your assembly line, starting with the chicken strips, then the flour, followed by the eggs and then the grated Parmesan. The baking sheets should be as close as possible to the grated Parmesan dish.

Assembling The Parmesan Chicken Goujons

Take 3-4 strips of seasoned chicken and place in the flour. Use your fingers to toss the chicken until all strips are coated in flour.
Lift each strip of chicken out of the flour, giving it a little shake to remove any clumps and place into the egg. Use your other hand to turn the strips over ensuring each one is fully coated in egg.
Lift each strip from the egg mixture, allowing excess egg to drip off and drop into the grated Parmesan cheese. Use your flour hand to toss the chicken in cheese until covered.
Carefully remove the Parmesan cheese coated chicken strip and lay it on the baking tray.
Repeat the whole process in small batches until all of the chicken goujons are on the baking trays.

Baking The Chicken Goujons

Place the full baking sheets into a preheated oven and bake for 30 – 35 minutes until golden and completely cooked through.
To check if they are thoroughly cooked carefully cut through the thickest piece of chicken. Inside should be opaque with no sign of redness.
As soon as the chicken is baked remove the baking trays from the oven.

Serve immediately for a main meal using tongs to pick them up.
If serving hot for a buffet use tongs to place on a platter and cover with foil to keep warm.
For picnics or when serving cold leave the goujons to cool on the baking tray. They will still retain their crispness.

Nothing beats the flavour of their savoury, golden crunch against the juicy chicken inside!

While this recipe is simple, it does require a few stages. Although, thankfully not having to handle hot oil and fry them makes it worthwhile. For this reason I especially like to batch make these chicken goujons. It makes sense to double the ingredients, make the most of having the oven on and only have one, fun messy kitchen!

So, to make ahead and freeze I follow the recipe and leave the baked goujons to cool. Especially in hot weather I cool the chicken in the refrigerator. Then I place them in freezer bags and pop in the deep freeze where they will keep for 3 months, not that they ever last that long! I defrost the chicken overnight in the refrigerator and bake in the oven for 10 – 15 minutes at 200C/180C fan, 400F gas mark 6, until fully heated through. Likewise, they will keep refrigerated in an airtight container for a couple of days, reheat as given above.

If You Have Enjoyed This Recipe For Baked Parmesan Chicken Goujons You May Also Like These:

Lemon Thyme Roast Chicken

Chicken Herb Burgers

Chilli Lime Chicken Kebabs

While some people think that chicken has little flavour of its own, when cooked properly, with complimentary ingredients it can really be the star of the show. The Parmesan cheese in this recipe doesn’t give the chicken a cheesy flavour, more like a slightly salty savoury hit that lifts the succulent chicken. I’m already imagining what a pinch of cayenne pepper or paprika would add to this dish! So many ideas! Most importantly is the ideas that make it onto my blog are rigorously tested, ensuring you have success every time you make them.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Fresh Basil Topped Slow Roasted Tomatoes

I love tomatoes. Big beefsteak tomatoes, tiny cherry tomatoes and regular slicing tomatoes, I absolutely could not be without them in my kitchen. As well as popping sweet, vine ripened cherry tomatoes in my mouth while pottering around my kitchen, tomatoes are one of the most versatile ingredients. Here, in these Fresh Basil Topped Slow Roasted Tomatoes their flavour is intensified by roasting slowly and enhanced with the addition of basil. Simple yet mouth wateringly good!

Beautiful British Tomatoes

Since British tomatoes are just coming into season, I want to use them as much as possible in my recipes. While I have successfully grown tomatoes of our own, blight has been a problem over the last few years, so I have stopped. Instead relying on our local farm shop and Waitrose, who stock British tomatoes for a good part of the year. Also I should add a quick thank you to all of the farmers who grow tomatoes and mange to extend the season using poly tunnels.

While tomatoes roast in the oven their flavour intensifies. As the heat starts to dehydrate them, so the flavours become less diluted. Given nothing more than a sprinkle of salt and pepper and a drizzle of oil, the resulting flavour is both sweet and savoury. As well as being a fantastic side dish to fish and chicken, I also enjoy spreading warm tomatoes on to fresh bread and eating just as it is.

Using Local Products And Produce

One thing I should mention is that I have used cold pressed Rapeseed oil. Made locally by Kentish Oils, it is golden yellow in colour and has a soft, slightly nutty flavour. It really compliments the tomato and basil flavours, rather than competing with them. Perfect for roasting and dressing the tomatoes.

Recipe: Fresh Basil Topped Slow Roasted Tomatoes

Amounts given per 450g/1lb Fresh Tomatoes

1 tbsp Cold Pressed Rapeseed/Canola Oil plus extra for drizzling after roasting – I use Kentish Oils

1/2tsp Sea Salt Flakes – I use Maldon

1/4tsp Freshly Ground Black Pepper

Small Handful Fresh Basil Leaves – approximately 10 leaves

Prepping And Roasting Tomatoes

Preheat oven to 180C/160C fan, 350F, gas mark 4

You will need a large baking tray for this recipe.

First of all wash and dry the tomatoes.
Cut large tomatoes in half and leaver smaller ones on the vine.
Place the tomatoes on to a baking tray and drizzle over the oil.
Sprinkle over with sea salt and freshly ground black pepper.
Place in the centre of the oven and roast for 45 minutes.

As soon as the tomatoes are cooked remove from the oven.

Using a fish slice or slotted spoon carefully transfer the roasted tomatoes to a serving plate.
Roughly chop the basil leaves and scatter over the tomatoes.
Finally drizzle a little oil over the tomatoes and leave until warm, not hot, before serving.

Because hot tomatoes will burn your mouth, it is best to leave these to cool until just warm before eating. Doing so ensures that you get the maximum flavour that these beauties have to offer. Also these tomatoes taste delicious when cold.

Any leftover tomatoes can be kept in an airtight container and refrigerated for up to 2 days.

If you have enjoyed this recipe for Fresh Basil Topped Slow Roasted Tomatoes you may also like these:

Tomato Thyme Garlic Focaccia Bread

Creamy Tomato Spinach Chicken Pasta

Cheddar Sun Dried Tomato Scones

While I happily use tinned tomatoes in my pasta dishes, such as this Cheesy Vegetable Pasta Bake, I plan to actively create more recipes with fresh tomatoes this Summer. Since we tend to eat lighter meals during the warmer months I am looking forward to the challenge. Especially as I am aware that this blog most definitely needs more savoury recipes!

So, whateverr you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Kentish Oils sent me a small bottle of cold pressed Rapeseed oil to try. All opinions and content are my own, for which I have not received any payment.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Sunflower Seed Heart Cob Loaf

Today is Valentine’s Day and I have baked bread. While there is nothing unusual in that, I have baked bread with a bit of a difference. Since hearts abound on this day, more than most, I toyed with the idea of baking a heart shaped loaf. Practicality got the better of me. It always does! Unsure of how the finished loaf would be sliced I decided instead to create a heart pattern on a cob loaf. I share with you my Sunflower Seed Heart Cob Loaf.

A lighter wholemeal style bread packed full of sunflower seeds, this loaf is as tasty as it is pretty. Since this loaf is baked without the use of steam. Usually a bowl or tray of water is placed in the base of the oven, allowing maximum oven spring before the crust sets. Yet in this case, as the dough is brushed with water prior to being baked, it expanded well, without any cracking. Resulting in a really crusty finish.

While on the theme of hearts, this bread is ‘Heart healthy’ too. Since the addition of one third wholemeal flour provides added fibre. Also sunflower seeds are high in polyunsturated oil and contain Vitamin E known for it’s anti inflammatory properties. Most of all for those who do not like the density of one hundred percent wholemeal loaves, this bread provides a healthy alternative.

Recipe: Sunflower Seed Heart Cob Loaf

350ml/12 floz Tap Water at room temperature

7g Dried Yeast – I use the green tin/sachets from Allinson

2 tsp Runny Honey

150g/5oz Strong Wholemeal Bread Flour

350g/12oz Strong White Bread Flour

1 tbsp Rapeseed Oil – cold pressed I use Borderfields

7g Sea Salt – I use Maldon

50g/2oz Sunflower Seeds plus extra for creating the heart

Method:

The method given uses a stand mixer to mix and knead the dough prior to proving. You may of course make the dough by hand.

Making The Bread Dough

First of all weigh the water into a bowl (of a stand mixer with dough hook attachment).
Add the dried yeast and honey to the water.
Next add both wholemeal and white bread flour.
Now add the salt and oil.
Lower the dough hook and mix on low speed for five minutes.
Add the sunflower seeds to the dough while mixing.
Increasing the speed for a further 5-10 minutes. To check if the dough is ready perform the windowpane test; stop the mixer, remove a small piece of dough and stretch it between your fingers. When fully kneaded/mixed the dough will not tear and you will be able to see through it.
As soon as the dough is fully kneaded stop the mixer and lift up the dough hook. Scrape any dough from the hook into the bowl. Cover with a clean tea towel and leave in a draught free place to prove until doubled in size.

Shaping The Cob Loaf

Turn the dough out of the bowl on to a lightly floured worktop, the top of the dough should be at the bottom. So that it is in contact with the wotktop. Working around the outside, pull out the dough and then press into the centre. Continue 5-6 times pulling out and pressing in until you have a neat and tidy lump of dough. This process creates tension across the top (bottom at this point) of the dough.
Flip the dough over and use both hands to cup and shape the dough, turning it as you do so. Resulting in a round cob shaped loaf.

Place the shaped dough on to a lightly oiled baking sheet. Cover with a clean tea towel and leave to double in size in a draught free place.
Preheat the oven to 220C/200C fan, 425F, gas mark 7.
While the dough is undergoing it’s second prove make a heart stencil.

Creating The Sunflower Seed Heart Pattern

Fold a piece of A4 paper in half. Using scissors cut out half of a heart.

As soon as the dough has doubled in size brush the entire loaf with warm water.
Place the heart stencil over the dough.
Sprinkle sunflower seeds inside of the stencil and then lightly dab them with water using a pastry brush.
Remove the stencil.

Baking The Sunflower Seed Cob Loaf

Place the baking sheet into the centre of a preheated oven and bake for 40-50 minutes.
The bread is baked when it has a deep, golden crust and sounds hollow when tapped.
As soon as the bread is baked remove from the oven and carefully (it will be very hot) place the cob loaf on to a cooling rack.

Delicious, crusty, nutty flavoured bread.

Allow the bread to cool prior to slicing and serving.

Ideally store the cooled bread in a bread bin. Plastic wrap or cling film may cause the bread to sweat and it will lose it’s crunchy crust and become soft.

If you have enjoyed this recipe for Sunflower Seed Heart Cob Loaf you may also like these:

Plaited Seeded Top Wholegrain Spelt Bread

Easy Homemade Cottage Loaf

Seeded Multigrain Baguettes

Bread baking is a passion that I have. Creating a tasty loaf that has flavour in it’s own right and is not simply a carrier of flavours makes the little effort it takes worthwhile. Our home is filled with the smell of freshly baked bread on an almost daily basis. If I could only bake one thing it would be bread. Wholesome, hearty, crusty and nutty this loaf ticked every single box. Bread truly is at the heart of any feast.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.