Polenta crumbed chicken with corn salsa salad

Make extra for leftovers the next day.
 
recipe, chicken, corn,salad

Recipe from: 17 February 2016
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • SALSA SALAD:
  • 2
    mealies
  • 1
    red onion, finely chopped
  • 2
    tomatoes, chopped
  • 1
    red chilli, seeded and finely chopped (optional)
  • 400
    g
    tin red kidney beans, rinsed and drained (optional)
  • handful
    coriander, finely chopped
  • Polenta
  • sea salt flakes and freshly ground black pepper
  • 1
    pack free-range mini chicken breast fillets
  • flour
  • 1
    egg, beaten
  • sunflower oil
  • TO SERVE:
  • 4
    baked potatoes
  • sour cream
Servings: Change Serving
 
 

Method

 
Cook the mealies in boiling water until tender and scrape off the kernels, mix with the onion, tomatoes, chilli, kidney beans and coriander.

Mix the polenta with enough salt and pepper to season it well. Dip the chicken pieces in the flour, then egg, then polenta.

Heat two tbsp oil in a frying pan over a medium-high heat and fry the chicken pieces for two minutes per side or until crisp and cooked through. Add more oil if necessary.

Serve the chicken pieces with the salsa salad and baked potatoes topped with sour cream.

COOK’S NOTE:

You could add a dash of red wine vinegar and sunflower oil to the salsa. Use chicken breast fillets instead to make polenta schnitzels. To make it gluten free and to avoid the frying, dip the mini chicken breast fillets in the egg and then straight into the polenta, place on a baking sheet and bake at 200C for 15 minutes.

Words and image: Fairlady

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Read more on: corn  |  recipe  |  chicken  |  salad
 

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