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Chicken Goujons

Quick and easy recipe for chicken goujons using breasts and porridge oats

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  • This delicious Chicken Goujons recipe uses oats rather than traditional breadcrumbs. It's a great way to get children to eat healthier.

    Though the chicken goujons in oats in our photos do not look too appetising they do taste lovely with a wonderful crunch and delicious herb flavour.

    chicken goujons

    Chicken Goujons Recipe


    2 plump breasts
    40g porridge oats
    1 egg, beaten
    35g fresh lemon thyme, chopped
    Garlic grain pepper

    I have published a book which tells the story of The Grey Lady Ghost of the Cambridge Military Hospital which reveals her origins in the QAIMNS and where she meets a QA veteran of Afghanistan. She still walks her wards and tells her story by taking Scott Grey, a QARANC nurse, to the battlefields of World War One and beyond. This is the first in the series of Grey and Scarlet Novels by CG Buswell. Each book will feature different Scottish food and a favourite meal. Read the first chapter for free.

    How To Make Chicken Goujons

    Cut the breasts into strips length wise, about finger wide size.

    Mix the chopped thyme and a little garlic grain pepper with the porridge.

    Dip the chicken into the beaten egg and roll in the oats until coated all around.

    Place them onto a lightly oiled baking tray leaving space between each one, and bake at gas mark no.5 (190oC) for 20 – 25 minutes until they are cooked through and the juices run clear.

    Serve with a dip and some salad.

    chicken goujon

    We would like to thank Sainsbury’s for this Chicken Goujons recipe and photograph which formed part of their Eat Britain campaign. To read more about it visit the Scottish Cooking And Recipes From Scotland page.

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