Another blog event from Stephanie at Dispensing Happiness: Hay, Hay, It's Donna Day. This is actually round 28, as you can see over at Chez Us. You might remember around this time last year my Triple Choc Pancakes for an earlier round of the same event. What follows is how I made mine, go and check out Stephanie's post for the original recipe, this would be great any way you made it!
(as I found out in the round up)
We had a lovely sunny spring day here today, so this went down great. Although Master One spat his out and made me heat up a can of pumpkin risotto, and Miss Three left most of her leaves behind. But it was a beautiful, fresh, light meal, and would be great for entertaining. I served with it garlic ciabatta rolls, and even had an Apple & Pink Grapefruit mineral water and Vodka with mine, very posh indeed.
Parmesan and Polenta Chicken
500g chicken tenderloins
flour for dusting
2 eggs, lightly whisked
1/2 cup polenta
1/3 cup finely grated parmesan cheese
2 tablespoons vegetable oil
400g baby spinach leaves
one bunch basil, leaves only
1 cup of frozen corn kernals
Combine the parmesan and polenta. (depending on the size of your tenders, you may run a little short like I did, just top up the bowl by sight near the end of coating if you find that happening). Put the corn in a microwave container and heat on high for 2 minutes. Put the leaves in a big bowl.
Dust the tenderloins with the flour, dip into the egg & press into the combined parmesan & polenta to coat. Heat the oil in a non-stick frying pan over medium heat & cook the chicken for 2-3 minutes each side or until golden & cooked through. Set aside to barely cool. Toss the warm corn through the salad leaves. Slice the chicken into small strips, and add to the salad. Smell that awesome sweet smell of the basil as the hot chicken and corn warm the leaves. MMM, heaven.
This is perfect for entertaining... if only we entertained more often!
We don't dress salads in this house very often, but if you do, here is the dressing that goes with:
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon olive oil
2 teaspoons honey
sea salt and cracked black pepper
Place everything in a bowl and whisk to combine. Pour over the salad and top with shaved parmesan, just before serving.