Skip to content

Welcome!

Basket Items: 0  |  Total: £0.00

Log in or register | Show Items | Checkout

Featured Outlet

The Fountain Head

A 14th Century pub serving traditional, award winning real ales from t...
Image of The Fountain Head
A 14th Century pub serving traditional, award winning real ales from the Branscombe Vale Brewery and good old fashioned cooking! There are not many pubs left like the Fountain. An open log fire, slate flags on the floor and home cooked food at prices that won't break the bank. This is a place to enjoy some good conversation, to sup some ale, to relax. There are no juke boxes, pool tables or wide screen televisions. Just a very warm welcome and everything that pubs used to be. They have a small cosy room (once an old forge) with its own log fire for lunch or dinner. It's best to reserve a table in advance if you want to eat here but many people take pot luck and eat at a table in the bar.

Back to recipes

Chicken Goujons

Chicken Goujons

Submitted by Gladys from Portsmouth

Ingredients

4 chicken breasts, skinned, boned and cut into thick strips 7 fl. oz. (200ml) mayonnaise 3 oz. (75g) white breadcrumbs 1 tablespoon dried oregano 2 oz. (50g) gherkins 1 lime, cut into wedges 2 tablespoons capers, drained and chopped 2 tablespoons chopped chives salt and black pepper 1 egg 3 tablespoons grated Parmesan 1 garlic clove, crushed

Instructions

Pre-heat oven to 400F, Gas Mark 6, 200C. Mix together breadcrumbs, Parmesan cheese, seasoning and oregano in a bowl. Lightly beat the egg in a bowl, dip the chicken strips into it then dip them in the breadcrumb mixture. Place on a baking sheet and chill for 30 minutes. Put the chicken strips in the oven and cook for 30 minutes, until crisp and golden. To make tartare sauce, mix together the mayonnaise, gherkins, garlic, capers and chives, season to taste. Place the chicken strips on a serving plate and put the tartare sauce in a separate small dish. Garnish with the lime wedges and serve with a salad.

Attributes

- Snacks
- Main meals