Crisp chicken with raisin and olive vinaigrette

Crisp chicken with raisin and olive vinaigrette

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This dish was inspired by one of my many mistakes. It was meant to be crumbed chicken breasts, until I realised I didn’t have any breadcrumbs but still needed to create an impressive meal in a hurry. The dressing is also a collection of some pantry staples that came to the party.

Ingredients

Quantity Ingredient
4 skinless, boneless chicken breast fillets
1/3 cup unbleached white flour
2 egg yolks
1/2 cup fine polenta
1/3 cup olive oil
sea salt and freshly ground black pepper
1/3 cup toasted pine nuts
2 tablespoons flat-leaf parsley

Vinaigrette

Quantity Ingredient
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 red onion, diced
1/2 tomato, seeds removed and diced
3 tablespoons raisins
4 pitted green olives, halved

Method

  1. Cut each breast into 3 diagonal pieces of roughly equal thickness to create 12 pieces in total. Put the flour in one bowl, whisk the egg yolks with 2 tablespoons water in another bowl, and add the cornmeal to a third bowl. Roll each piece of chicken in the flour, shaking off any excess, then dip into the egg mixture before rolling in the cornmeal to coat. Set aside on a tray.
  2. Heat half the oil in a frying pan over medium heat, then add half the chicken pieces with a touch of sea salt and freshly ground black pepper. Cook for 3–4 minutes on each side, or until golden and firm to the touch. Remove from the pan and repeat with the remaining oil and chicken.
  3. Meanwhile, prepare the vinaigrette by combining the ingredients in a saucepan over low heat. Simmer for 3 minutes, or until the onion and tomato soften slightly.
  4. Remove the cooked chicken from the pan and divide between serving plates, then pour the vinaigrette over the top. Sprinkle with the pine nuts and parsley and serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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