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Polenta chicken with corn salsa

Name: Polenta chicken with corn salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons instant polenta; 4 x 180g chicken breast fillets; 2 tablespoons olive oil, plus extra to brush; 1 roasted capsicum, chopped; 1 small red chilli, seeds removed, finely chopped; 400g can corn kernels, drained; 3 spring onions, thinly sliced; 1 1/2 tablespoons lime juice, plus wedges to serve; 1/4 cup chopped coriander leaves; 1 bunch watercress

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix gives lean chicken a crunchy coating from golden polenta with more corn flavour coming from a tangy salsa.

2 tablespoons instant polenta
4 x 180g chicken breast fillets
2 tablespoons olive oil, plus extra to brush
1 roasted capsicum, chopped
1 small red chilli, seeds removed, finely chopped
400g can corn kernels, drained
3 spring onions, thinly sliced
1 1/2 tablespoons lime juice, plus wedges to serve
1/4 cup chopped coriander leaves
1 bunch watercress

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Spread the polenta out on a plate. Brush the top of the chicken with a little oil and season, then press the oiled side into the polenta to coat well.
2.

Heat 1 1/2 tablespoons oil in a large non-stick frypan over medium- high heat. Cook chicken, polenta-side down, for 3-4 minutes until golden and crisp. Transfer a baking tray, polenta-side up, and bake for 15-20 minutes until cooked through.
3.

Meanwhile, combine capsicum, chilli, corn, spring onion, lime juice, coriander and remaining 2 teaspoons oil in a bowl. Season.
4.

Serve chicken with corn salsa, lime and watercress sprigs.