Tags
cayenne pepper, Chicken, chicken breast, Chicken Recipe, coleslaw, free-range chicken breast, Italian, Italian Food, Italian recipe, lighter eating, lime, Parmesan, polenta, Salt and pepper, summer, summer recipes
Serves: 4
Cooking Time: 30-60 minutes
Ingredients:
- 1 large free-range chicken breast
- 4 tbsp plain flour, seasoned with salt and pepper
- 1 free-range egg, whisked
- 100g Merchant Gourmet Polenta
- 50g freshly and finely grated parmesan
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 2 tbsp olive oil
- Salt and pepper
For the coleslaw:
- 4 small radishes, top and tailed
- ½ small red onion, thinly sliced
- ½ small bulb of fennel, thinly sliced
- 100g red cabbage, thinly sliced
- 100g white cabbage, thinly sliced
- 100g Greek yoghurt
- 1 ½ tbsp red wine vinegar
- ½ tsp celery seeds
- ½ tsp fennel seeds
- Salt and freshly ground black pepper
- Lime wedges to serve
Method:
- Cut the chicken breast into thin strips of roughly the same size. Mix the Polenta, parmesan and cayenne pepper in a bowl. Dip each chicken strip, first in the seasoned flour, then the whisked egg and then in the Polenta mixture until well covered. Set aside on a large plate
- Heat the oil in a non-stick frying pan. Cook the chicken for 4-5 mins on each side, over a medium high heat, until the chicken has cooked through and the outside is crispy and golden. Season to taste
- Meanwhile, mix all the coleslaw ingredients together in a large mixing bowl. We’re afraid you’re going to have to get your hands dirty here! Taste and season. You may find this needs quite a bit of salt. Serve the salad on a plate with the crispy chicken strips and some lime wedges