Polenta Crusted Chicken with Skinny Garlic Fries

Polenta Crusted Chicken with Skinny Garlic Fries

Ready in 40 minutes • Serves 3
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, August 4, 2019.
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Ingredients

Fries

  • 400g potatoes
  • 1/2 tsp garlic salt

Chicken

  • 1 pack chicken thighs
  • 1 egg
  • 1 pack polenta crumb

Slaw

  • 1/2 pack baby spinach
  • 1 pack slaw
  • 1 tsp mustard
  • 1 pack chopped walnuts

To Serve

  • 1 pack red pepper pesto aioli

Steps

  1. Cook fries Preheat oven to 230°C. Cut potatoes into skinny fries and toss with a drizzle of oil on a lined oven tray. Bake for 25-30 minutes, until golden and crispy. Turn once during cooking. Sprinkle with garlic salt when cooked.
  2. Prep chicken Pat chicken dry. Whisk egg in a large bowl, add chicken and stir. Add polenta crumb to bowl and toss to coat, pressing polenta onto chicken to adhere.
  3. Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 5-6 minutes each side, until golden and cooked through. Set chicken aside to rest before slicing thickly.
  4. Make slaw Roughly chop spinach. Add to a bowl with slaw and toss with mustard, a drizzle of oil and vinegar and walnuts.
  5. Serve chicken, fries and slaw topped with red pepper pesto aioli.

Nutritional Information

Energy 2498 kj
597 kcal
Protein 28.6g
Carbohydrate 45.0g
Fat 32.6g