How To Make Polenta-crusted Chicken with Cornbread
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of polenta
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of paprika
- 2 tbsp of olive oil
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 2 tbsp of sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 1 cup of milk
- 1/4 cup of melted butter
- 2 eggs, beaten
- 1/2 cup of corn kernels (optional)
Instructions
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Preheat your oven to 425°F (220°C).
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In a shallow dish, mix together the polenta, salt, black pepper, and paprika.
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Dip each chicken breast into the polenta mixture, pressing gently to coat evenly on both sides.
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Heat olive oil in a large skillet over medium heat. Cook the coated chicken breasts for 3-4 minutes per side, until golden brown.
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Transfer the chicken to a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
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While the chicken is baking, prepare the cornbread. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the milk, melted butter, and beaten eggs. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels, if using.
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Pour the cornbread batter into a greased 9×9 inch baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Serve the polenta-crusted chicken alongside the warm cornbread.
Nutrition
- Calories : 540kcal
- Total Fat : 20g
- Saturated Fat : 8g
- Cholesterol : 147mg
- Sodium : 1258mg
- Total Carbohydrates : 53g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 38g
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