Parmesan & Polenta Chicken
Serves 4
2tsp dijon mustard
2Tbsp lemon juice
1 garlic clove, crushed
1Tbsp olive oil + 2Tbsp extra
2tsp honey
salt & pepper
2 corn cobs
2 x 200g chicken breast fillets
plain flour, to dust
2 eggs, lightly beaten
1/2C polenta
1/3C finely grated parmesan cheese + extra, to serve
100g baby spinach leaves
1/2C basil leaves
1. Preheat oven to 220C. Brush 2 corn cobs with a little olive oil, place in a baking dish and roast for 25 minutes or until golden. Slice the kernels of corn off the cob and set aside.
2. To make dressing combine mustard, lemon juice, garlic, olive oil, honey, salt & pepper in a screw top jar and shake to combine.
3. Slice chicken fillets in half horizontally, dust with flour, dip in eggs and press into combined polenta & parmesan cheese. Heat extra olive oil in a frying pan and cook chicken for 2-3 minutes each side over medium heat, or until golden and cooked through.
4. Arrange chicken and corn along with baby spinach & basil leaves on 4 plates and drizzle over dressing. Sprinkle with extra parmesan cheese if desired.
Nutritional Information: (per serve)
Energy 1988.8kJ, Protein 33.1g, Fat (Total) 22.1g (Saturated) 5.3g, Carbohydrates (Total) 37.4g (Sugars) 4.6g, Dietary Fibre 3.3g, Sodium 261mg. 1 serve of vegetables.
(Source: Donna Hay Magazine, Issue 31)
