Parmesan chicken goujons with thyme tomatoes

Method

1. Slice each chicken breast into 3 thick strips. Season the flour and place in a shallow bowl. Whisk the egg with the mustard in a second bowl, then combine the Parmesan, polenta and breadcrumbs in a third.
2. Roll the chicken strips in the flour, shake off the excess, then dip in the egg. Finally, roll in the Parmesan crumbs. Chill on a plate, covered, for 10 minutes. Preheat the oven to 200°C/fan180°C/gas 6.
3. For the thyme tomatoes, place the tomatoes in a bowl with the rest of the ingredients and season. With the back of a fork, gently squash to release some juices and combine the flavours. Set aside to marinate.
4. Heat the vegetable oil in a sauté pan over a medium heat. Add the goujons and fry for 4 minutes, turning, until golden and crisp all over. Transfer to a baking sheet and cook in the oven for 5-6 minutes or until cooked through. Sprinkle with salt and serve warm, with the thyme tomatoes on the side.