Herb Crusted Chicken with Veggie Fries & Onion Crumb6/21/2012
Ergh, what a week. You may (or may not) have noticed my absence from all things foodie. No posts, no tweets, not even a check...
Ergh, what a week. You may (or may not) have noticed my absence from all things foodie. No posts, no tweets, not even a check of Facebook. No fear, I haven't roamed off into the realm of "lost food bloggers", a dilapidated world where frustrated and under appreciated food bloggers throw their blogs and dreams with it.
Nah, First I had a funeral, then I was without internet, then I got ill, then I sliced my thumb open and couldn't wield a knife or spoon for a day or two.
Just enough drama to fill a soap opera. A really boring one.
But here I am, back with vengeance, with a recipe fit for someone whose had a week such as mine. A nice bit of comfort food, to soothe those blues away. Plus, not too toot my own french horn, but it's also fairly healthy, being low in fat for a comfort meal.
Anywhoo, thank you for all the dairy free advice, I had a whole week away from dairy and felt a lot better, so I'll be using a lot more of the recipes and subs you took the time to send me, but I've decided not to give it up completely. I'd miss butter & cheese too much.
Alas, onto the recipe. My apologies for the pictures. It was bad light, I was hungry and they were taken on my phone.
Comfort food, is meant to be naughty, for me, it comes in the shape of a coated chicken, a big side of chips & some onion rings. Trying to re-create that, whilst trying to lose weight and not feel restricted, is a challenge that I like to take on. This recipe is the result of that. By using fresh herbs, instead of dried, you get a much more flavorsome coating, that literally crumbles. Enjoy.
2 large chicken breasts, butterflied.
4 tablespoons olive oil
60g dried polenta.
1 tablespoon wholemeal flour
5g Fresh Coriander, chopped finely.
4 cloves garlic, crushed & chopped.
1 lemon, juice squeezed out, and rind grated.
1 teaspoon oregano
1 teaspoon Cajun seasoning.
1 tablespoon Worcester sauce
1 egg, beaten.
2 teaspoons hot chili powder.
1 stock cube (flavour of your choice)
pinch of salt
2 teaspoons black cracked pepper.
4 carrots, julienne.
2 yellow peppers, sliced into fingers
1 large courgette, julienne.
1 red onion, chopped.
Pinch of paprika
Preheat your oven to gas mark 8/230°C.
Next, in a large saucepan boil your carrots, courgettes & peppers, in water & stock cube mixture for about 20 minutes. Whilst this is boiling (Make sure it's covered over), prepare your coating.
In a bowl, mix the polenta, flour, coriander, garlic, lemon rind, oregano, Cajun seasoning, chili powder, black cracked pepper and pinch of salt. In another bowl, beat the Worcester sauce & lemon juice into the egg.
Take a chicken breast, coat in the egg mixture before pressing into the coating. Make sure every piece of it is covered & the coating is dry (it may take a few dips). Do the same with the other breast before popping on a plate to chill in the fridge for 10 minutes.
Heat up a frying pan with 3 tablespoons of oil to a very high temperature. Once it's very hot, take the chicken breasts and fry each side lightly, making sure the oil is evenly on the coating. Fry for a few minutes each side before placing on an oven tray with a wire rack. Keep the pan without cleaning it, you'll need it later.
Drain your vegetables carefully, before tossing in the remainder of the olive oil and a little pepper & paprika. Spread them evenly over a baking sheet & pop in the top oven for 30-40 minutes, taking out after 20 to mix them around a little. Keep and eye on them, some will burn. It's a right of passage.
At the same time, pop your chicken on the bottom shelf of the oven, after 20 minutes, turn the breasts over and cook for a further 20 minutes. Make sure they're on a rack, or they will get all soggy & not so crispy!
Near the end of the cooking time, take the frying pan, add a little oil, and your chopped onion and any remaining polenta mix (there is ALWAYS some left over!) and cook on medium heat for a few minutes, until the onion is cooked and the crumb has formed.
Now everything is ready! Serve up the chicken, season the fries with a little salt, and dish up your onion crumb. It's ready!
Before I go, I have awesomely been nominated for my second ever award. Chuffed. The versatile blogger award, which sounds pretty snazzy, and was awarded to me by the very talented Chocolate Chip Uru, who if I could nominate back, I would as they LOVE chocolate almost as much as I do. Almost.
- Include the links to their blogs
- Include the award image in your post
- Copy the award image to your site
- Give seven random facts about yourself
- Nominate 15 other bloggers for the award
- When nominating other bloggers include the links to their sites
- Let those bloggers know they've been nominated.
Okay fab, so 7 random facts about myself that won't bore you all to tears.
- I'm very accident prone. Broken bones, fractures, cuts, splits, I've done it all.
- I love drinking tea. I have about 10-20 varied cups a day. I'm drinking one right now.
- I believe in ghosts, even though they scare the crud out of me
- My dream is to open my own home made sweets/cakes shop.
- I LOVE looking round old houses/castles/mansions/state homes.
- I still watch cartoons. They. are. awesome.
- I'm a big believer is staying positive, no matter what life throws at you. Lemons & all!
The brilliant bloggers I'm nominating is by no means a definitive list. There are so many people's blogs I read and love. These are just a few.
- My Creative flavors.
- Profiteroles and Ponytails
- Oishii Treats
- Amuse Your Bouche
- Ellen B Cookery
- Awkward Kitchenette
- Seaweed & Sassafras
- Binomial Baker
- Miss Mulfords Cakes
- Oh Bite It
- Menu By Vicky
- The Saucy Gourmet
- Sallys Baking Addiction
- Serena Bakes Simply From Scratch
Right, I'm off to sift through my MASSIVE email bulk.