Difference between revisions of "Crispy Baked Chicken"
(New page: ''Elin al’Nia''<br><br> Serves two people <br><br> 1 large chicken breast<br> 1 egg white<br> 40g fine polenta (i.e. cornmeal) meal<br> 15g finely grated Parmesan<br> Large pinch of caye...) |
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Serves two people <br><br> | Serves two people <br><br> | ||
1 large chicken breast<br> | 1 large chicken breast<br> | ||
Latest revision as of 06:35, 27 July 2010
Elin al'Nia
Serves two people
1 large chicken breast
1 egg white
40g fine polenta (i.e. cornmeal) meal
15g finely grated Parmesan
Large pinch of cayenne pepper (or use Cajun seasoning)
Quarter tablesp olive oil
Salt & ground pepper
Cut the chicken into thin strips.
Lightly whisk egg white in a medium sized bowl.
In another bowl, combine Parmesan, polenta and Cayenne/Cajun seasoning.
Dip chicken strips into egg, then polenta mix. Set aside onto large plate.
Heat oil in a non-stick frying pan, cook chicken for 7 minutes each side, season to taste and serve with low calorie coleslaw and baked potato.
p.s. I’ve used the same mix to coat chicken pieces, sprayed with oil from my oil spray and baked in a medium oven until cooked (about 25 minutes).
