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Simple family recipe: Annabel Karmel's parma ham wrapped chicken goujons

We share three exclusive family recipes from Annabel Karmel’s brand new Busy Mum’s Cookbook - out now

Posted: 15 February 2016
by Catherine Hudson

Chicken goujon delights


Makes 14 Goujons


2 large skinless chicken breasts

7 slices Parma ham

2 tsp runny honey

salt and black pepper


200 g (7 oz) crème fraîche

2 tbsp fresh green pesto

Squeeze of lemon juice

Add an extra flavour dimension to chicken goujons by wrapping them in Parma ham. They taste even better dunked into a creamy, zesty sauce, which you can dish up hot or cold. Serve with baked potato or sweet potato wedges.

STEP ONE Preheat the oven to 200°C/400°F/Gas 6 and grease a baking tin.

STEP TWO 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.

STEP THREE 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.

STEP FOUR Mix together the crème fraîche, pesto and lemon juice and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.

Annabel Karmel’s Busy Mum’s Cookbook is out now (Ebury Press, £20)


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