Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chicken marries perfectly with salty parma ham in this simple party recipe from Annabel Karmel.

From the book

Introduction

Chicken Goujons Wrapped in Parma Ham from Annabel Karmel’s Busy Mum’s Cookbook.

Read more Read less

Ingredients

2 large skinless chicken breasts
7 slices Parma ham
2 tsp runny honey
Salt and black pepper
For the sauce:
200g crème fraiche
2 tbsp fresh green pesto
Squeeze of lemon juice

Method

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

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.

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.

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

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

More Family Friendly Recipes


View all

Nikki’s Calzone

by John Torode, Lisa Faulkner from John and Lisa’s Kitchen

Lamb Kebab Tacos

by John Torode, Lisa Faulkner from John and Lisa’s Kitchen

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week