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Polenta chicken with corn salsa
Polenta chicken with corn salsa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
"Crunchy polenta-coated chicken paired with flavorful corn salsa by Jill Dupleix."
Ingredients:
  • 24.00 gm instant polenta
  • 4 x 180g chicken breast fillets
  • 36.40 gm olive oil, plus extra to brush
  • 1 roasted capsicum, chopped
  • 1 small red chilli, seeds removed, finely chopped
  • 400g can corn kernels, drained
  • 3 spring onions, thinly sliced
  • 31.50 gm lime juice, plus wedges to serve
  • 62.50 ml chopped coriander leaves
  • 1 bunch watercress
Instructions:
  • Preheat oven to 200°C. Line a baking tray with parchment paper. Spread polenta on a plate. Brush chicken with oil, season, then coat well by pressing oiled side into the polenta.
  • In a large non-stick frypan over medium-high heat, heat 1 1/2 tablespoons of oil. Place the chicken, polenta-side down, and cook until golden and crisp for 3-4 minutes. Transfer to a baking tray, polenta-side up, and bake for 15-20 minutes until fully cooked.
  • In a bowl, mix together capsicum, chilli, corn, spring onion, lime juice, coriander, and the remaining 2 teaspoons of oil. Season with salt and pepper to taste.
  • Plate the chicken alongside the vibrant corn salsa, fresh lime slices, and delicate watercress sprigs.

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