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    Chicken Fillets with Polenta and Cheese Crust

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    Chicken Fillets with Polenta and Cheese Crust

    This simple dish using chicken fillets is ideal as a main course for easy summertime entertaining, with prepared ingredients from the chiller cabinet.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 4 tbsp Parmigiano Reggiano, freshly grated
    • 50g Polenta Valsugana
    • 1 medium egg, lightly beaten
    • 500g pack Waitrose 4 Fresh British Chicken Breast Fillets, each cut in half lengthways
    • 25g unsalted butter
    • 2 tbsp Waitrose 100% Italian Extra Virgin Olive Oil
    • 350g tub Waitrose Fresh Napoletana Sauce


    1. In a bowl, mix together the cheese, polenta and some freshly ground black pepper.
    2. Pour the beaten egg into a shallow bowl. Quickly dip each piece of chicken into the egg to lightly coat. Then, one piece at a time, dip the chicken in the cheese mixture until thoroughly coated.
    3. Heat the butter and the oil in a large frying pan over a moderate heat. Cook the chicken for 4-5 minutes on each side until the crumb is golden and the chicken is thoroughly cooked and the juices run clear when pierced with a sharp knife, and there is no pink meat.
    4. Heat the Napoletana sauce according to the pack instructions, then spoon a little onto each of the serving plates. Place 2 chicken strips on top and serve immediately with fresh seasonal vegetables and Waitrose Ready Prepared New Potatoes with Herb Dressing.

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    Cook's tips

    Prepare and coat the chicken up to 24 hours before it is needed. Cover and keep in the fridge.

    Try the rest of this month's alfresco menu: Seafood Spaghetti with Lemon and Rocket, and White Chocolate Tart with Strawberries.

    Wash hands, equipment and work surfaces thoroughly after handling raw meat.


    Average user rating

    5 stars