Polenta Crusted Chicken On Sweet & Sour Tomato Salad

Serves:: 6

Recipe provided by: New Idea

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Ingredients

2 eggs
100ml milk
2 cups polenta
1/2 cup parsley, finely chopped
Sea salt
Freshly ground black pepper
6 chicken breasts, skin removed
60ml olive oil
2 green tomatoes
4 very ripe red tomatoes
1 punnet yellow cherry tomatoes
80ml red wine vinegar
1 tsp sugar

Method

1. Whisk together egg and milk and place to one side. In a separate bowl, add the polenta, parsley and a little salt and pepper. Dip the chicken into the egg mixture and allow excess to run off. Place chicken into polenta mix and ensure good coverage. Place onto a tray and set aside.

2. Preheat your oven to 190C.

3. Pour a little oil into a heavy-based frying pan and allow to become hot. Place chicken into pan in batches. Seal outside of chicken so that it develops a good colour. Remove from heat and place onto a baking tray. Place in oven for 10 to 12 minutes or until cooked through. Keep warm.

4. Chop tomatoes and place in a bowl. Add vinegar, a splash of oil, sugar, parsley and season. Use your hand to squeeze tomatoes with the dressing. Then press into a pastry ring and apply pressure. Release the ring and place chicken on top of the tomato salad.