Baked Chicken Goujons with Thousand Island Aioli

YOU WILL NEED:

2lb BONELESS/SKINLESS CHICKEN BREAST FILLET

6 LEMONS JUICED

10 SLICES BROWN (OR WHITE) BREAD TOASTED

3 CLOVES GARLIC

1/4 CUP LEMON RIND (IN SMALL PIECES)

5 EGGS

1 CUP WHITE FLOUR

1/4 CUP PARSLEY
OLIVE OIL

Disclaimer: These will taste even better if you marinate the chicken in the lemon juice for at least four hours or even over night!

Have the lemon juice and olive oil aside in a bowl. Rinse the chicken. Cut each fillet into four pieces (about 2 inch pieces).                                                           Add chicken to mixture and leave to marinate. 

For the breadcrumbs, you will need a blender.
Combine the toasted bread slices, garlic, parsley and lemon rind. Pulse the mixture in the blender until you have breadcrumbs!


Put flour in a bowl and beat eggs with salt and pepper and a pinch of chilli flakes. Place the bowls of flour, eggs and breadcrumbs next to each other so that the next step is easier. 

Prepare two trays with greased parchment paper. Set aside. 

Pre-heat your oven to 200°C or 400°F. 

Cover each piece of chicken in flour, egg and then breadcrumbs and place on baking tray. 



                                          Bake for 45 minutes


For the Aioli:
2 TBSP MAYONAISE
1/4 CUP KETCHUP
2 CLOVES GARLIC (PEELED)
1 TBSP FRESH PARSLEY
2 TBSP LEMON JUICE
SALT AND PEPPER

Combine all ingredients in blender until desired texture.