HEALTHY CRUNCH CHICKEN

To make these chicken goujons, I swapped white breadcrumbs and deep-fat frying for an almond and coconut crust and baking them. The recipe is gluten-free, if that’s important to you, but probably not a ‘diet’ version as this topping will be higher in calories. But you’re also upping the nutritional factor, giving a dose of fibre and healthy fats in every bite. They’re easy, and really tasty, so give them a go.

INGREDIENTS:

2 large chicken breasts, each cut into 5 strips 100g shredded coconut 150g whole roasted, salted almonds ½ tsp chilli powder 2 eggs, beaten

DIRECTIONS:

Preheat the oven to 180C. Blitz the almonds in a food processor to a coarse crumb. Take three bowls, put the coconut in one, the almond crumb in the second and the eggs, with the chilli powder mixed in, into the third. Dip the chicken strips into the egg, then the almonds, then the egg again and lastly the coconut and place on to a foil-coated baking tray. Cook for no more than 30 minutes, turning halfway through to make sure the strips are brown and golden all over. Make sure you don’t overcook, as chicken breast can become horribly dry. Serve with salad and a spicy dip. Frederick Faulkner