Annabel Karmel Christmas 2017 Leaderboard
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Ingredients

For the Goujons:

  • 2 large, skinless chicken breasts
  • 6 slices Parma ham
  • 2 tsp runny honey
  • salt & black pepper

For the Sauce:

  • 200 g crème fraiche
  • 2 tbsp fresh green pesto
  • squeeze of lemon juice

Method

  1. Preheat the oven to 200C/400F/Gas 6 and grease a baking tin.
  2. Place the chicken breasts on a board. Cover them with clingfilm, then bash them with a rolling pin until they are slightly thinner. Remove the clingfilm and slice each breast into 7 goujon-shaped strips.
  3. Cut each slice of Parma ham in half. Wrap each goujon in a piece of Parma ham, then place on the prepared baking tray. Drizzle over the honey, then roast for 10 minutes, until cooked through and crisp.
  4. Mix together the crème fraiche, pesto and lemon juice and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.
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