Serves: 2

Nutritional Information Per Serve:

  • Calories 399
  • Protein 62 g
  • Fat 13 g
  • Carbs 9 g


  • 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


  1. Preheat the oven to 200C/fan 180C/gas. Line a large baking tray with non-stick baking paper.
  2. 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.
  3. 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.
  4. Place the chicken on the baking tray and bake for 12-14 minutes, or until crisp, golden brown and cooked through.
  5. Divide between two plates and serve with lemon wedges.