Name: Polenta-coated chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (800g) chicken breast fillets; 1/4 cup (35g) cornflour; 1 egg, beaten lightly; 1 tablespoon gluten-free mayonnaise; 1 tablespoon water; 1 1/4 cup (210g) polenta; 1 tablespoon fresh oregano leaves, finely chopped; vegetable oil, for shallow-frying; 3 medium_piece (360g) zucchini; 60 gram butter; 1 medium_piece (150g) brown onion , sliced; 1 clove garlic, crushed; 1 1/2 tablespoon lemon juice

Ingredients

4 (800g) chicken breast fillets

1/4 cup (35g) cornflour

1 egg, beaten lightly

1 tablespoon gluten-free mayonnaise

1 tablespoon water

1 1/4 cup (210g) polenta

1 tablespoon fresh oregano leaves, finely chopped

vegetable oil, for shallow-frying

3 medium_piece (360g) zucchini

60 gram butter

1 medium_piece (150g) brown onion , sliced

1 clove garlic, crushed

1 1/2 tablespoon lemon juice

Method

1.Place chicken between sheets of plastic wrap, gently pound until 1cm thick. Toss chicken in cornflour, shake off excess. Dip chicken into combined egg, mayonnaise and water, then coat in combined polenta and oregano, pressing coating on firmly. Refrigerate chicken on oven tray 10 minutes.

2.Make lemon buttered zucchini. Using vegetable peeler, cut zucchini into long strips. Melt butter in medium saucepan, cook onion and garlic, stirring, until onion is soft. Add zucchini, cook, stirring, until zucchini is just soft, stir in juice. Cover to keep warm.

3.Heat vegetable oil in large frying pan, shallow-fry chicken until browned lightly both sides and cooked through, drain on absorbent paper. Serve with lemon buttered zucchini

Did you know? Zucchini, also known as courgette, is a summer squash. Its colour ranges from dark green/black to pale green, green/grey and yellow. It’s an excellent source of vitamin C, fibre and folate.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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