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Ingredients
(Serves 6-8)
1 chicken breast, cut into 1cm thin strips
15 sage leaves, finely chopped
100g plain flour
200g breadcrumbs
2 eggs, beaten
Method
125g cream cheese, room temperature
75ml thickened cream
2 tbsp horseradish
3-4 tsp Always Fresh Basil & Parmesan Tapenade
1.5lt sunflower oil for deep frying
Toss the chicken strips with the chopped sage until coated.
Pass the sage chicken through flour, egg then breadcrumbs and press firmly.
Cook the chicken goujons in oil at 180°c for 3-5 minutes or until golden brown then drain onto absorbent paper.
Blend together (using Mr. Buzzy) the cream cheese, pesto and cream until combined and serve with the hot goujons.
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