Polenta-Crusted Chicken with Rocket Salad and Sundried Tomato Aioli

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss fries with garlic salt and a drizzle of oil on prepared tray. Bake for about 20 minutes, until golden and crispy. Turn once during cooking.
2. Pat chicken dry. Whisk egg in a shallow bowl and place polenta crumb in a second bowl. Coat chicken in egg, then polenta crumb, pressing down as you go.
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for 1-2 minutes each side, until golden but not cooked through.
4. When fries have 8 minutes cook time remaining, push aside and add chicken to tray. Cook fries and chicken for 5-8 minutes, until chicken is cooked through. Set chicken aside to rest for 2 minutes before slicing thickly.
5. While chicken is cooking, dice tomato 1cm and peel carrot into long, thin ribbons. Place in a medium bowl, along with rocket, vinegar and olive oil. Toss to combine and season.
6. To serve, divide polenta-crusted chicken, skinny garlic fries and tomato rocket salad between plates. Top chicken with a dollop of sundried tomato aioli.