Chicken Parmigiana

Polenta coated chicken breasts โ€“ so easy to make and the topping possibilities are endless. Here I have made it into a kind of pizza by whipping up a quick tomato sauce and topping with parmesan cheese.

Usually Chicken Parmigiana is made by dipping the chicken in egg before coating it in breadcrumbs. By using polenta, you can skip a whole step (the egg), as the polenta just seems to stick on.

[recipe-foody]Ingredients

2 super-large chicken breast fillets
3 heaped tbsp polenta
1 tbsp oil
a handful of cherry tomatoes
1 tbsp tomato puree
a good shake of dried oregano or basil
50g parmesan cheese

Method

  1. place the chicken breast fillets on a large sheet of baking paper or clingfilm and fold over so that they are covered
  2. using a rolling pin, bash the chicken breasts until they are as flat as possible
    put the polenta into a bowl and dip in the chicken breasts
  3. season the chicken breasts well (or you could add salt and pepper to the polenta bowl)
  4. heat up the oil in a frying pan and, when hot, fry the chicken breasts for a few minutes on each side until browned (exact cooking time will depend on how thin you have managed to get them so be sure to check they are cooked at the thickest part)
  5. meanwhile, heat up the grill and make up the tomato mixture: ย chop the cherry tomatoes and mix together with the tomato puree and the dried herbs, bashing the tomatoes a little to make the juices come out and thin the sauce a little
  6. put the tomato mixture on the cooked polenta coated chicken while still in the frying pan and grate the parmesan cheese on top
  7. place the frying pan under the grill until the cheese on top has melted and browned a little

Macros (possibly a little overstated as not all of the polenta will stick to the chicken)

538 kcal | 63g protein | 16g fat | 37g carbs[/recipe-foody]

 

Chicken Parmigiana

Thank you so much to everyone who has liked my page – it is so appreciated ๐Ÿ™‚ This is my version of Chicken Parmigiana: Ingredients (serves 2)2 chicken breast fillets3 heaped tbsp polenta1 tbsp oila handful of cherry tomatoes1 tbsp tomato pureea good shake of dried oregano or basil50g parmesan cheese1. Place the chicken breast fillets on a large sheet of baking paper or clingfilm and fold over so that they are covered. Using a rolling pin, bash the chicken breasts until they are as flat as possible.2. Put the polenta into a bowl and dip in the chicken breasts. Season the chicken breasts well (or you could add salt and pepper to the polenta bowl).3. Heat up the oil in a frying pan and, when hot, fry the chicken breasts for a few minutes on each side until browned (exact cooking time will depend on how thin you have managed to get them so be sure to check they are cooked at the thickest part). 4. Meanwhile, heat up the grill and make up the tomato mixture: chop the cherry tomatoes and mix together with the tomato puree and the dried herbs, bashing the tomatoes a little to make the juices come out and thin the sauce a little. 5. Put the tomato mixture on the cooked polenta coated chicken while still in the frying pan and grate the parmesan cheese on top.6. Place the frying pan under the grill until the cheese on top has melted and browned a little. Macros (possibly a little overstated as not all of the polenta will stick to the chicken)538 kcal | 63g protein | 16g fat | 37g carbs

Posted by High Protein Cook on Tuesday, March 15, 2016

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