Parmesan And Lemon Baked Chicken Goujons With Salsa Verde Dipping Sauce

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Large handful of fresh parsley leaves

Large handful of fresh basil leaves

Small handful watercress or rocket

2 anchovy fillets

4-5 leaves fresh tarragon

1 tablespoon capers

1 small green capsicum

1 long green chilli

Juice & zest 1 small lime

3 teaspoons Dijon mustard

1 tablespoon red wine vinegar

1/3 cup light olive oil

1/4 cup pine nuts

Salt and freshly ground black pepper

2 x 200g free-range chicken breasts

1 cup buttermilk

1 egg

5 x (approx. 40g ea.) slices of multigrain bread

Zest 2 lemons

50 g Parmesan cheese, grated

Extra lemon wedges to serve

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