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Herb crumbed chicken

About the Recipe


  • 2 medium kumara, scrubbed and cut into thick chips

  • 2 medium potatoes, scrubbed and cut into thick chips

  • 1 tablespoon olive oil

  • ½ cup polenta zest

  • 1 lemon and juice ½, plus extra wedges to serve

  • 1 tsp tablespoon snipped fresh chives (or 1 tsp dried)

  • 1 tablespoon finely chopped flatleaf parsley (or 1 tsp dried)

  • 1 egg, lightly beaten

  • 4 x 100g skinless chicken breast fillets, flattened spray oil

  • 1 bag slaw

  • ½ cup light sour cream


Step 1

Heat the oven to 220°C/fan. On a lined baking tray, place wedges and drizzle with oil.

Step 2

Toss to cover, then bake (turning twice during cooking) for 40 min or until the chips are crisp and golden.

Step 3

Meanwhile, combine the polenta, lemon zest, chives and parsley in a large bowl. Put the egg in another bowl.

Step 4

Dip the chicken breasts into the egg, then into the polenta mixture to coat evenly. Arrange them in a second prepared tray in a single layer and spray with oil. Bake for 15 min or until golden and cooked through.

Step 5

Mix the sour cream with the lemon juice in a separate small bowl to make a dressing and season with ground black pepper. Add the dressing to the slaw and toss to coat everything well.

Step 6

Serve the chicken with the chips and salad, with lemon wedges to squeeze over.

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