Parmesan chicken goujons with thyme tomatoes recipe | delicious. magazine

Ingredients

• 4 free-range skinless chicken breasts
• 50g plain flour
• 1 large free-range egg
• 2 tsp English mustard
• 50g Parmesan, finely grated
• 40g fine quick-cook polenta (such as Merchant Gourmet)
• 30g fresh white fine breadcrumbs
• 3 tbsp vegetable oil
• For the thyme tomatoes
• 300g cherry tomatoes, some halved, some quartered
• 1 tbsp extra-virgin olive oil
• 1 tbsp roughly chopped fresh thyme
• 1 garlic clove, finely chopped
• 1 tsp red wine vinegar
• 1 tsp light brown sugar