GOUJONS OF CHICKEN

I made a banner for a kitchen shop years ago and for payment the owner

let me pick out a few cookbooks to take home. 50 Ways with Chicken by

Rosemary Wadey is one I picked & I have really enjoyed the recipes in it.

The color photos of the finished dishes are wonderful and the directions

are easy to follow. It's not a very thick cookbook at only 108 pages long, 

but if you are looking for different ways to make chicken taste good you 

may want to give this book a try.

I have made Goujons of Chicken countless times and the serving plate is

always empty at the end of dinner. These are very similar to chicken strips 

or the chicken tenders at the deli in grocery store, except of course these 

taste a thousand times better and they haven't been frozen and deep fried!

It's easiest to make these if you can get chicken tenders already cut off 

the breasts, but if you only have chicken breasts you can just cut them 

on the diagonal to make the classic chicken tender shape. These are great

with ketchup for kids and tarter sauce is usually a favorite of adults.

I save the heels and leftovers from my homemade wheat bread in 

the freezer; when needed I thaw and dry them out.

I put the pieces in the food processor and process until I have fine 

bread crumbs. They are great for coating everything from meat to 

vegetables with terrific flavor and texture (not to mention added fiber)

I line my bowls up in the order of coating with the baking dish 

on the end at the right with the oil already in it.

I love this stuff! I sprinkle this on after all of the chicken is 

in place in the baking dish.

GOUJONS OF CHICKEN

4 boneless breasts of chicken or equivalent chicken tenders

All purpose flour w/salt and pepper mixed in to taste

2 eggs, beaten

Dried breadcrumbs

Vegetable oil  (I like Olive Oil)

Cut chicken into strips approx. 2" x 3/4 inch if using breasts. Coat 

lightly in flour, then dip into egg until well coated, then finally coat 

in breadcrumbs until completely covered. 

Place chicken in a 9 x 13 pan with enough oil to cover the bottom of 

the pan. This is when I sprinkle on the Parmesan-Herb seasoning and

a bit of garlic powder. Real Parmesan would be delicious too!

Bake in 400 degree oven for 20 to 30 minutes until golden brown and 

crisp. Let chicken sit for 15 minutes before serving to let the juices 

collect back into the meat.

Serves 4.