• 400 g British free-range chicken breast fillet, cut into strips
  • 35 g plain flour
  • 1 large British free-range egg
  • 100 g fresh breadcrumbs
  • 3 tbsp vegetable oil
  • 2 tbsp ketchup, for dipping


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Dip the chicken strips into the flour then into the beaten egg. Coat all over in the breadcrumbs*

  2. 2

    Heat the oil in a frying pan and cook the goujons for 1-2 minutes on each side, until cooked through and no pink colour remains.

  3. 3

    Transfer to a baking tray and cook for about 10 minutes, until cooked through. Let cool, then keep chilled before transporting to your picnic in a cool box with ice packs. Serve with a little ketchup for dipping.

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 10.6g 15%
  • Saturates 1.3g 7%
  • Sugars 4.3g 5%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 867kj/207kcal

Each serving provides

27.1g carbohydrate 1.6g fibre 36.7g protein

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