These baked chicken goujons pack a real flavour punch. Walnuts can be used instead of pecans. It can also be made with smoked paprika for an even stronger flavour, but do reduce the salt if you use the smoked variety as it can be quite strong.
Prep: 20 minutes
Cook: 20 minutes
100g pecan nuts
50g medium matzah meal
½ tbsp sweet paprika
1 tsp salt
¼ tsp each of dried thyme, garlic granules, dried oregano and onion powder
2 large eggs
50ml olive oil
4 large skinless chicken breasts, cut into 2cm wide strips
For the dip
2 tbsp honey
2 tbsp mustard
2 little gem lettuces
Preheat oven to 180°C. Lightly oil a large baking sheet or line with baking parchment.
First make the spice mix by combining the herbs and spices plus a teaspoon of salt and a good grind of black pepper.
Blitz the nuts in a food processor until they are very finely chopped.
Add the matzah meal and the spices. Pulse for 1 minute to combine. Pour into a shallow dish.
In a separate shallow bowl, beat the eggs and olive oil.
Dip each chicken strip into the egg then into the pecan mixture, pressing it all over then shaking to remove any excess. Put them on the baking sheet.
Bake for 15 to 20 minutes until the chicken is cooked through and the crust is golden, turning halfway.
While it is cooking, prepare the dipping sauce by combining all the ingredients. Season with more mustard or honey if necessary and add a little water if the consistency is too thick. Put in a small serving bowl.
Separate the lettuces into individual leaves and arrange on a platter with the cooked chicken.
Your guests can either dip their chicken in the sauce or make wraps using a lettuce leaf with a drizzle of sauce on top.