Polenta coated chicken and tomato salad

We have been trying out some different recipes this week that are a little bit more suited to the sunny weather and include some fresh ingredients. Here is one of the recipes we tried that we really enjoyed (Joseph didn’t like the polenta chicken I think the texture was a bit unusual for him so he had leftover chili and rice from the previous night.)



Ingredients (serves 4)

150g fine polenta

1 teaspoon of paprika

3 chicken breasts

4 tablespoons of cooking oil of your choice plus extra for frying

4 large ripe tomatoes

1 red onion finely chopped

a large handful of mixed fresh herbs of your choice chopped (we used parsley and corriander)

1 red chili finely chopped

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar


To make the tomato salad:

Thickly slice the tomatoes and arrange them on a serving platter. Scatter with the mixed herb leaves, onion and chili. Season with sea salt and black pepper.

Put the olive oil and balsamic vinegar in a small bowl and whisk to combine. Drizzle the dressing over the salad.





To make the polenta chicken:

Put the polenta and paprika in a bowl

Slice the chicken breasts into mini fillets and put in a bowl with 4 tablespoons of the cooking oil of your choice (we use olive oil) and ensure the chicken is coated in the oil.

One at a time dip the chicken pieces into the polenta and toss so they are completely coated and place on a clean tray.

Heat a non stick frying pan over a medium high heat and ass a tablesppon of oil. Fry the chicken pieces until they are golden brown adding extra oil if necessary. Drain on a paper towel. Serve along side the tomato salad!







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