Serves: 2
Nutritional Information Per Serve:
- Calories 399
- Protein 62 g
- Fat 13 g
- Carbs 9 g
Ingredients:
- 1 medium egg
- 50 g parmesan, finely grated
- 25 g quick-cook polenta
- 1/2 tsp dried thyme
- 1/2 tsp paprika (not smoked)
- Sea salt & freshly ground black pepper
- 2 boneless, skinless chicken breast fillets (around 400g), each cut into 4-5 thing strips
- Lemon wedges to serve
Method:
- Preheat the oven to 200C/fan 180C/gas. Line a large baking tray with non-stick baking paper.
- Whisk the egg in a medium bowl until smooth. Combine the parmesan, polenta, thyme & paprika with some fine sea salt and a good grind of black pepper in a separate bowl.
- Scatter half the mixture over a large plate. Dip the chicken strips, one at a time, into the egg then coat in the parmesan crumb. Top up the crumbs on the plate when the first batch is used up.
- Place the chicken on the baking tray and bake for 12-14 minutes, or until crisp, golden brown and cooked through.
- Divide between two plates and serve with lemon wedges.