PARMESAN AND POLENTA CRUSTED CHICKEN

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.