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Artichoke and Lemon Mayonnaise with Chicken Dippers

Artichoke and Lemon Mayonnaise with Chicken Dippers


A delicious snack or platter idea for informal entertaining. Combine with a generous salad and you have a perfect lunch or dinner option.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 25 mins
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Chicken Dippers
2 C (500 ml / 130 g) corn flakes
2 Tbsp (30 ml) Parmesan cheese, finely grated
1 tsp (5 ml) salt
2 large eggs
1 tsp (5 ml) Dijon mustard
3 (360g) deboned, skinless chicken breasts

Westfalia Lemon Flavoured Avocado Oil, for drizzling

Mayonnaise (makes 2 cups)
1 large egg yolk
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) vinegar
1 C (250 ml) Westfalia Lemon Flavoured Avocado Oil,
1 C (250 ml / 210 g) marinated artichokes, chopped
¼ C (60 ml / 10 g) Italian parsley, finely chopped + extra to serve
½ tsp (2.5 ml) sugar
salt and pepper, to season

Chicken Dippers
Pre-heat the oven to 200 °C.
Line a large baking tray with baking paper.
Combine the corn flakes, cheese and salt in a food processor and blend until fine. Place in a shallow dish.
Combine the eggs and mustard and whisk until smooth.

Cut the chicken breasts into 16 strips. Dip each chicken strip into the egg mixture and then into the cornflake mixture. Arrange on the baking tray and drizzle with a splash of Westfalia Lemon Flavoured Avocado Oil,. Bake for 15 minutes. Turn each chicken strip over and bake for a further 10 minutes.

Whisk the egg yolk, mustard and vinegar together in a mixing bowl. Slowly drizzle a third of the Westfalia Lemon Flavoured Avocado Oil into the egg mixture while whisking continuously. This ensures that the mixture does not separate as the oil is added very slowly and in very small quantities. Add the remaining oil in a slow and steady stream while continuously whisking until thick.
Purée the artichokes, parsley and sugar in a food processor until fine. Whisk this mixture into the prepared mayonnaise and season to taste.

To Serve
Serve the chicken dippers with the mayonnaise on the side for dipping. Scatter with a little chopped parsley.

Tip: The mayonnaise can also be made with a hand blender or food processor. Store any remaining mayonnaise in a sterilised jar in the fridge for up to 3 days. The mayonnaise works well in gourmet sandwiches with roast beef, roasted chicken or cooked prawns and a good helping of rocket or watercress.