Chicken filet in polenta crust
easy
45 mins
45 mins
Ingredients
- 3 Stem(s) flat leaf parsley
- 4 Chicken fillets (approx. 150 g each)
- 200 g Flour
- 7-10 Tbsp Salt
- 1 TEASPOON ground pimento
- 1/2 TEASPOON ground cinnamon
- 1/4 TEASPOON Chilli powder
- 2 Eggs
- 200 g Polenta (corn semolina)
- 8 TABLESPOONS Olive oil
- 2 Onions
- 1 chili pepper
- 2 stem(s) Mint
- 600 g Bottled tomatoes (approx. 5 pieces)
- 100 ml Vinegar
- 1 TABLESPOON Sugar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon
Directions
- 1
Wash parsley, dab dry, pluck leaves from the stalks. Wash chicken fillets and pat dry. Cut a deep pocket into each one. Fill with 2/3 of the parsley leaves. Mix flour with 1/4 teaspoon salt, allspice, cinnamon and chilli powder. Whisk the eggs.
- 2
Turn fillets one after the other in the spiced flour and whisked eggs. Cover with remaining patersillas and turn in polenta. Heat 4 tablespoons of oil in a pan. Fry the fillets on each side over low heat for 5-8 minutes. In the meantime peel and chop the onions. Carve the chillies lengthwise, remove seeds and chop. Pluck mint leaves from the stalks. Wash and clean the tomatoes and cut them into pieces. Simmer vinegar, sugar, onions and chillies for 5 minutes. Stir in tomato pieces. Season with salt and pepper. Bring to the boil briefly, remove from the heat.
- 3
Wash and clean the tomatoes and cut them into pieces. Simmer vinegar, sugar, onions and chillies for 5 minutes. Stir in tomato pieces. Season with salt and pepper. Bring to the boil briefly, remove from the heat. Stir in 4 tablespoons of olive oil and mint. Serve relish and chicken fillets garnished with lemon. Serve with fried potato chips with coarse salt
Nutrition Facts
590 kcal
44 g
26 g
44 g
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