Chicken Goujons

• Chicken:
• 6 boneless chicken breasts
• 1 cup seasoned breadcrumbs
• 1 large egg
• 1 cup flour (any type)
• 2 TBS minced fresh parsley
• thyme (to taste)
• sage (to taste)
• lemon-pepper seasoning (to taste)
• lemon zest (to taste)
• Cucumber and Coriander Dip:
• 2 cups plain yogurt
• 2 TBS finely chopped coriander leaves (cilantro in the States)
• 1 TBS ground coriander seeds
• 1 cup finely chopped cucumber
• salt (to taste)

1. Ahead of time, mix together the yogurt, coriander, cucumber, and a pinch of salt in a blender. Blend until smooth, then refrigerate until ready for use.
2. 1. Mix the breadcrumbs, herbs, seasoning and lemon zest (you can do it in the mixer).
3. 2. Cut the chicken into strips about 1 inch in width. Cover in a coating of flour.
4. 3. Beat the egg and coat the chicken in it, then immediately coat with the bread crumb mix.
5. 4. Shallow fry in the olive oil until dark brown, usually about 7-8 minutes on each side as long as the oil is hot enough. Dab off any excess oil when finished.
6. Serve hot, with cold dip on the side.

chicken, chicken breasts, breadcrumbs, egg, flour, parsley, thyme, sage, lemonpepper, lemon zest, cucumber, plain yogurt, coriander, ground coriander seeds, cucumber, salt

Taken from www.epicurious.com/recipes/member/views/chicken-goujons-1250094 (may not work)