Cheesy Chicken Goujons
- 50g seeded wholemeal bread
- 25g grated parmesan
- 25g shredded basil
- 600g chicken mini breast fillets
- 1 beaten egg
- 400g tin of butter beans, drained
- 400g tin of borlotti beans, drained
- 250g cherry tomatoes, halved
- 2 tbsp pesto rosso
- Preheat the oven to 200C. Add the bread to a food processor to chop into breadcrumbs, then mix with the parmesan, some seasoning and half the basil. Dip the chicken mini fillets into the beaten egg, then coat in the breadcrumbs and place on a lined baking tray. Bake for 15-20 mins or until cooked through and crispy.
- While the goujons are cooking, combine the beans, tomatoes, remaining basil and the pesto in a bowl. Season well, then serve alongside the goujons and enjoy.
20 mins
4 serving