Contributed by Chef Vanessa Banfield of Mother’s Helping Hand
This a family (kid) friendly recipe. Chicken is a great lunch item for school kids, too.
Can be simply prepared in about 30 minutes.
Parmesan chicken with basil polenta
2 Chicken breasts – boneless skinless
¼ cup flour
¼ cup breadcrumbs
¼ cup grated parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil
Heat oven to 350 degrees
In three small bowls place 1 with flour, 1 with egg and 1 with the breadcrumbs and parmesan cheese
Beat the egg.
Rinse and dry the chicken breasts and dredge first in the flour, then the egg then the breadcrumb and cheese mixture.
Heat the oil in a shallow fry pan. Cook the chicken breasts browning on each side. This goes quickly because the cheese browns easily so approximately 2-3 minutes each side.
Place the chicken breasts in an oven proof dish and finish cooking in the oven for about 15 minutes or until when pierced with a knife the juices run clear.
1 cup milk
1 ½ cups water
1 cup polenta (quick cooking)
4 tablespoons butter
1 cup grated parmesan cheese
½ cup basil finely sliced
½ – 1 teaspoon salt
¼ teaspoon of pepper
Bring water and milk to boil. Sprinkle in the polenta whisking constantly. Cook for a few minutes whisking constantly as this will thicken quickly. Stir in the butter, cheese and basil. Cook on low for about 5-10 minutes. Check for seasoning. Depending upon the saltiness of the cheese you may wish to add more depending upon your taste.
About Breezy Contributor Vanessa: After 12 years in the media industry, Vanessa’s passion for food and all things culinary finally won her over. Following her passion, she started Mother’s Helping Hand and has been bringing families together at the dinner table by providing delicious meals.V