Gluten free chicken goujons - quick and easy recipe

For the last couple of weeks its be pretty warm in these parts (well for Lancashire anyway) and I wanted a dish that could be served both hot or cold depending on the weather. This is an easy dish and is great finger food served with dips and sauces or on a more formal basis with vegetables or salad. I would image it would be popular with kiddies too as it very similar to chicken nuggets, except a lot more healthy as its gluten free and not cooked in oil, another added benefit is that a meal can be on the table quickly and ideal for eating outside in the garden whilst the lovely weather lasts.

What you need

• Chicken breast - per portion ( I used 2)
• Lemon juice - freshly squeezed ideally
• Extra virgin olive oil
• Polenta -fine grain
• Freshly grated parmesan cheese
• Salt and freshly ground pepper

What you do

• Pre heat your oven to 200c
• Locate a suitable oven tray or pan, I used my Pampered chef stoneware tray and it worked a treat
• Slice the chicken breast fillets into finger thick strips
• Place in bowl and season well with salt and pepper, toss in the lemon juice and a slug of olive oil
• Ensure they are coated well
• On a plate pour out a good layer of polenta and grate over a good quantity of parmesan cheese, mix together.
• Coat each strip well with the polenta and parmesan mixture, pressing in the coating.
• Place on a baking tray and bake for 15 -20 minutes, until golden and cooked through. This will all depend on the thickness of your strips
• Serve hot or cold with salad, dips and sauces or with oven baked "chips"

The featured salad is avocado, mizuna and rocket tossed in a lemon juice and olive oil dressing. This dish would be great served cold al fresco with a selection of dips as part of a picnic feast.

Four Seasons Food is being hosted this month at Eat your Veg with the theme "Al Fresco"  , its hosted in rotation with Delicieux