This recipe is always a favourite in our house. As it contains no artificial nasties or added salt, even Darling Daughter at six months old can have some cut-up bits of goujon, with a couple of the chips and some carrot sticks and broccoli.

Ingredients (serves 2 adults, a 4-year-old and a baby)

6 chicken mini breast fillets
1-2 slices wholemeal or 50/50 bread, depending on thickness
1 egg
1-2 tbsp flour
3 sweet potatoes
A little sunflower oil
1 tbsp butter or buttery margarine
Veg, to serve

Method

1) Preheat the oven to high (200 C).
2) Peel the sweet potatoes and cut into chips approx. 1.5cm thick.
3) Par-boil the chips for 5 minutes or so, until they yield slightly to a fork but are still hard in the middle.
4) Meanwhile, break up the bread into a food processor and whizz it into crumbs. Put the crumbs on a plate or in a wide bowl, and lightly beat the egg in another wide dish.
5) Drain the chips, return to the pan, and shake them for a minute over a high heat to dry them and roughen up the surface (this will help them to crisp up nicely in the oven).
6) Grease a large baking tray with a little oil, and spread the chips on it in a single layer, leaving room for the chicken. (If your tray is too small, grease a second tray for the chicken.)
7) Dust the chicken mini fillets all over with flour – this will help the egg to stick. Then dunk them one at a time in the egg, coating well, then in the breadcrumbs, pressing them onto it all over. (Be prepared for your fingers to end up well coated too!) Place the breaded chicken on the baking tray.
8) Put the butter in a microwaveable jug, bowl or mug, and microwave until melted (20 secs should do it). Drizzle the melted butter all over the chicken and chips.
9) Oven bake for around 25 minutes until the chicken is cooked through and the chips are crisp and slightly browned.
10) When nearly ready, boil or steam some veg of your choice (we used broccoli, carrot batons and runner beans last time we had this).

Our rating: 9.5/10 (see my ratings post for how I arrived at this score). I took half a mark off because it contains a little more fat than many of the meals I cook, although it’s still not horrendously fatty!

Tips

Herbs, garlic or lemon zest could all be added to the breadcrumbs for extra flavour.

This recipe also works well with boneless fish fillets (cod, salmon or whatever – we often use river cobbler as a cheaper alternative to cod). You can either bread them whole, or cut into ‘fish fingers’ for the kids.

Normal potatoes can also be substituted for sweet potatoes, although then it’s one less towards five-a-day!