About the Recipe
Ingredients:
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
Preparation
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.