Convenient to come by, chicken breasts are no doubt a great source of lean protein. They do however need some help in the flavour department. Short of deep frying them in a batter, which I cannot recommend, chicken breasts are often too dry or too tough. I find it makes a big difference to pound them between two pieces of cling film (thank you Jaimie Oliver) and marinate them in lemon, juice, milk, plain yoghurt or soya sauce. If if you only have 20 minutes to allow for this, it will be worth while. The thinner chicken also cooks more quickly. If you are adding spices or a sauce, cutting slits into the chicken breasts creates a larger surface area for flavour absorption.
Oven baked tray dinners are week day winner meals as they are quick to throw together with sufficient vegetables with the added bonus of being able to walk away while dinner is on. Try this Polenta & Paprika Crusted Chicken. Served with roasted vegetables and sweet potato mash, this is a quick and easy dinner to prepare during the week.
Polenta & Paprika Crusted Chicken Breasts Recipe
By Published: Jan 22, 2015
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Convenient to come by, chicken breasts are no doubt a great source of lean protein. They do however need some help in the flavour …
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 heaped teaspoon ground paprika
- 1/2 cup polenta
Instructions
- Cover a chopping board with cling film and lay out the chicken breasts. Sprinkle both sides with paprika and cover with more cling film
- Using a rolling pin, hit the chicken breasts for a couple of minutes until they flatten out
- Lightly brush or spray the chicken with olive oil. Cover both sides with polenta
- Back at 180 C for 20 minutes
