Polenta Crusted Chicken with Skinny Garlic Fries and Aioli

Polenta Crusted Chicken with Skinny Garlic Fries and Aioli

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 19, 2018.
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Ingredients

Fries

  • 800g potatoes
  • ½-1 tsp garlic salt

Chicken

  • 650g chicken thighs
  • 1 egg
  • 1 cup polenta crumb

Winter Slaw

  • 1 apple
  • 1 carrot
  • 1 baby cabbage
  • ½ bag baby spinach (150g) *
  • 2 Tbsp mayonnaise
  • ½ Tbsp white wine vinegar
  • ½ Tbsp Dijon mustard
  • 25g chopped walnuts (optional)

To Serve

  • 100g red pepper pesto aioli

Steps

  1. Prep and cook fries Preheat oven to 230oC. Cut potatoes into 0.5cm 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.
  3. Cook chicken Heat a drizzle of oil in a large 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. Prep veggies Thinly slice apple into matchsticks (or grate); grate carrot; shred cabbage until you have about 3 cups worth; roughly chop spinach.
  5. Make slaw Add veggies to a large bowl along with mayonnaise, vinegar and mustard. Toss to combine, top with walnuts and set aside.
  6. To serve Divide chicken, fries and winter slaw between plates. Top chicken with a dollop of red pepper pesto mayo.

Nutritional Information

Energy 2963 kj
708 kcal
Protein 32.9g
Carbohydrate 56.8g
Fat 37.9g