This one has been sitting in my pile of recipes to post for a couple of weeks now. Mostly because I wasn’t completely taken by it, although mum and Luke both loved it. As did Brooke & Katie, whose posts pushed this recipe to the top of my to-try list.
I take full responsibility for my lack of enjoyment of this dish. I have a feeling that taking out one of the main ingredients of the salad (the corn) wasn’t such a good move, but the supermarket was sold out of corn when I tried this recipe and I figured it would be just as good served with steamed vegetables. I will be trying this one again in the summertime when corn is in season, juicy and fresh. The dish really needed the sweetness of the corn to add extra oomph to the dressing.
So don’t let my lack of enthusiasm get in the way of a good salad, I’m sure you will enjoy it as it was written in Issue 31 of Donna Hay Magazine, which is the version I will post here.
Parmesan & Polenta Chicken (Serves 4)
Preheat your oven to 220C. Make the dressing by combining 2tsp dijon mustard, 2Tbsp lemon juice, 1 crushed garlic clove, 1Tbsp olive oil, 2tsp honey, salt & pepper in a screw top jar and shake to combine. Brush 2 corn cobs with a little olive oil, place in a baking dish and roast for 25 minutes or until golden. Slice the kernels of corn off the cob and set aside.
Slice 2 x 200g chicken breast fillets in half horizontally, dust with plain flour, dip into 2 lightly beaten eggs and press into combined 1/2C polenta & 1/3C grated parmesan cheese. Heat 2Tbsp olive oil in a frying pan and cook chicken for 2-3 minutes each side over medium heat, or until golden and cooked through.
Arrange chicken and corn along with 100g baby spinach leaves & 1/2C basil leaves on 4 plates and drizzle over dressing. Sprinkle with extra parmesan cheese if desired.
Why Should I Eat That?
This meal is low in kilojoules, saturated fat and sodium.I have compiled the following nutritional information myself using Calorie King.
Nutritional Information: (per serve)
Energy 1988.8kJ, Protein 33.1g, Fat (Total) 22.1g (Saturated) 5.3g, Carbohydrates (Total) 37.4g (Sugars) 4.6g, Dietary Fibre 3.3g, Sodium 261mg. 1 serve of vegetables.