For the last couple of weeks its be pretty warm in these parts (well for Lancashire anyway) and I wanted a dish that could be served both hot or cold depending on the weather. This is an easy dish and is great finger food served with dips and sauces or on a more formal basis with vegetables or salad. I would image it would be popular with kiddies too as it very similar to chicken nuggets, except a lot more healthy as its gluten free and not cooked in oil, another added benefit is that a meal can be on the table quickly and ideal for eating outside in the garden whilst the lovely weather lasts.
What you need
- Chicken breast - per portion ( I used 2)
- Lemon juice - freshly squeezed ideally
- Extra virgin olive oil
- Polenta -fine grain
- Freshly grated parmesan cheese
- Salt and freshly ground pepper
- Pre heat your oven to 200c
- Locate a suitable oven tray or pan, I used my Pampered chef stoneware tray and it worked a treat
- Slice the chicken breast fillets into finger thick strips
- Place in bowl and season well with salt and pepper, toss in the lemon juice and a slug of olive oil
- Ensure they are coated well
- On a plate pour out a good layer of polenta and grate over a good quantity of parmesan cheese, mix together.
- Coat each strip well with the polenta and parmesan mixture, pressing in the coating.
- Place on a baking tray and bake for 15 -20 minutes, until golden and cooked through. This will all depend on the thickness of your strips
- Serve hot or cold with salad, dips and sauces or with oven baked "chips"
Four Seasons Food is being hosted this month at Eat your Veg with the theme "Al Fresco" , its hosted in rotation with Delicieux