International Romance

Wedding eye candy from around the World! From Austria to Chicago, wedding details that will make you believe in a thing called loooovvvvveeee!

Costa Rica

Austria

California

Texas

Barcelona

Fuude LA

Hudson Bay Wedding

Dominican Republic

Vegas

India

Chicago

Photos Via Junebug

Recipe of the Day via What Katie Ate

Parmesan and Lemon Baked Chicken Goujons
with Salsa Verde Dipping Sauce

Salsa Verde Dipping Sauce:

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

¼ cup pine nuts

Salt and freshly ground black pepper

2 x 200g free-range chicken breasts

1 cup buttermilk

1 egg

For the breaded coating:

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

Zest 2 lemons

50g Parmesan cheese, grated

Salt and freshly ground black pepper

Extra lemon wedges to serve

Pre-heat oven to 180˚C fan forced. Line two baking trays with non-stick parchment. Set aside.

To make the Salsa Verde add all the ingredients into the bowl of a food processor and whizz until almost smooth, you want it still to have bit of texture. Transfer to a serving bowl and chill in the fridge until required.

Remove any excess skin from the chicken breasts and cut into bite-sized strips (about 2cm thick x 10cm or so long, and you’ll probably get about 10 per breast).

Place buttermilk and egg in a bowl and whisk. Set aside.

To make the coating, whizz bread slices in a food processor into breadcrumbs, add the lemon zest, grated Parmesan and season with a pinch of salt and lots of freshly ground black pepper. Whizz once more to combine. Turn out into a medium-sized mixing bowl.

Coat each chicken strip in the buttermilk then toss liberally in the breadcrumb mixture. Place chicken pieces onto the pre-lined baking sheets, bake in the oven for 25-30 minutes or until chicken is cooked through and coating if golden and crunchy.

Serve goujons warm with the Salsa Verde