Polenta Cumbed Chicken with Salsa Recipe
Polenta Cumbed Chicken with Salsa Recipes
4 chicken breasts, skin removed
1/2 cup seasoned plain flour
2 eggs, lightly beaten
1 tbsp milk
2 cups fine polenta
1/2 cup grated Parmesan
1/2 tsp chili powder
1/3 cup oil
3 ripe Roma tomatoes, seeded and finely
2 red chilies, seeded and finely sliced
2 tbsp finely sliced spring onion
1 avocado, finely diced
1 celery stick, diced
1 tbsp lime juice
2 tbsp shredded fresh mint
- Wrap each breast in plastic wrap
and flatten with a meat mallet, remove the plastic.
- Place the flour in one shallow
bowl, the eggs and milk in another and the polenta, Parmesan and
chili powder in a third.
- Coat the chicken in the flour,
then dip in the egg mixture and, finally, coat in the polenta
- Leave to dry slightly.
- To make the salsa, combine all the
ingredients in a bowl.
- Heat half the oil in a frying pan
over medium heat and cook the breasts two at a time, for 4 minutes
each side, adding more oil if needed.
- Serve with salsa.
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