Annabel Karmel’s chicken goujons wrapped in ham

  • 4

Crispy savoury sticks of pure joy – great finger food

  • 2 large skinless chicken breasts
  • 7 slices Parma ham
  • 2tsp runny honey
  • Salt and black pepper

For the sauce

  • 200g crème fraîche
  • 2tbsp fresh green pesto
  • Squeeze of lemon juice


  • Step 1

    Place the chicken breasts on a board, cover with clingfilm, then bash with a rolling pin until they are slightly thinner. Remove the clingfilm and slice each breast into 7 goujon-shaped strips.

  • Step 2

    Cut each slice of Parma ham in half. Wrap each goujon in a piece of ham, then place on the baking tray.

  • Step 3

    Drizzle over the honey, then roast for 10 minutes, until the chicken is cooked through and the ham is crisp.

  • Step 4

    Mix the sauce ingredients and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.