Polenta is very popular in the Italian, French and Swiss cuisine. It’s usually cooked as a hot porridge eaten with a side of meat. I don’t actually make polenta myself as I’m not a big fan of it, but I love breaded chicken 🙂 And decided to use polenta this time around, since I had never done it before. Yes I’m one of those that loves to tear up the kitchen and experiment with food all the time! hehe
Gluten-Free // Dairy-Free
Serves approx. 3-4 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- Coconut or Olive oil non-stick spray
- 1/4 cup mayonnaise
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- One package of 4-5 large chicken breasts, each breast cut into 5 or 6 pieces
- 1 1/2 cups polenta
- 1 cup gluten-free all-purpose flour
Preheat the oven to 375°. Spray a large non-stick pyrex or oven safe dish with oil.
In a large bowl, whisk the mayonnaise with 1 tablespoon of the salt and 1/2 teaspoon each of the cayenne and black pepper.
In a large bowl (or you can use a large resealable plastic bag which may be easier – I just didn’t have one!), mix the polenta with the flour, the remaining tablespoon salt and the remaining 1/2 teaspoon cayenne.
Arrange the chicken on an oiled pyrex or oven safe dish.
Bake on the lowest rack of the oven for 30 minutes or the chicken is cooked through and golden on the bottom.
Using tongs, carefully turn each piece of chicken and bake for 5 minutes longer, until the undersides are golden.
Transfer to a platter and serve.
This actually tasted SO GOOD!! The outside has a nice crunch to it and the inside was lightly spiced and savory. I will definitely make it again 🙂
I hope you enjoy it!