PARMESAN AND PO­LENTA CRUSTED CHICKEN

Diabetic Living - - Mains -

PREPARATION TIME: 15 MINS COOK­ING TIME: 15 MINS SERVES 2 (AS A MAIN)

200g McCain Healthy Choice

Straight Cut Potato Chips 2 Tbsp po­lenta

2 Tbsp whole­meal plain flour

or gluten-free flour

2 Tbsp finely grated parmesan 60g egg

2 Tbsp skim milk

250g skin­less chicken breast fil­let, fat trimmed, cut in half hor­i­zon­tally

Olive oil cook­ing spray 2 lemon wedges, to serve

Fen­nel and pars­ley salad 1 small head fen­nel, trimmed,

thinly sliced into rounds 1 cel­ery stick, di­ag­o­nally

thinly sliced

1 cup flat-leaf pars­ley leaves 1 Tbsp fresh lemon juice

1 tsp ex­tra vir­gin olive oil

1 tsp whole­grain mus­tard or

gluten-free mus­tard

1 Pre­heat oven to 210°C (fan­forced). Line 2 bak­ing trays with bak­ing pa­per. Spread the chips in a sin­gle layer over 1 tray.

Bake for 15-20 min­utes, or un­til golden and crisp.

2 Mean­while, com­bine the po­lenta, flour and parmesan in a shal­low bowl. Whisk the egg and milk to­gether in an­other shal­low bowl. Place chicken breast pieces between 2 sheets of bak­ing pa­per and pound with a mal­let or rolling pin un­til thin. Dip chicken in the egg mix­ture fol­lowed by the bread­crumb mix­ture and trans­fer to the sec­ond bak­ing tray. Spray with oil and add to the oven with the chips for the last 5 min­utes of cook­ing, or un­til the chicken is cooked through.

3 Mean­while, to make the fen­nel and pars­ley salad, com­bine the fen­nel, cel­ery and pars­ley in a medium bowl. Whisk the lemon juice, oil and mus­tard in a jug and toss into the salad. Serve the chicken with the chips, salad and lemon wedges on the side.

COOK’S TIP

If you like, re­place the chicken with firm white bone­less fish and cook it for 8-10 min­utes.

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