Crispy Oregano Chicken

Try this speedy chicken dinner with a difference. Coat herby chicken in polenta for the crispiest chicken, served alongside oozy, cheesy polenta. Play around with the flavour profile and use your favourite herbs and spices for the chicken - paprika or curry powder would also work well.

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Ingredients

chicken breast 4
dried oregano 2 tsp
polenta 200 g
chicken stock cube 1
butter 1 tbsp
red Leicester 100 g (grated)
frozen green beans 300 g

Method

Prep & cook the chicken

Drizzle over a generous glug of oil over each chicken breast, along with the dried oregano and a pinch of salt and pepper.
Add 1 tsp of the polenta per each chicken breast to a plate. Then use this polenta to coat the chicken.
Cook the chicken in the air fryer for 15 minutes at 200°C. Alternatively you can cook in a conventional oven for 20 minutes, at 200°C.

Cook the polenta

Meanwhile, make up the chicken stock cube with 250ml boiling water per serving (e.g. if you’re cooking for 4 people you’ll need 1 litre).
Over a medium heat, pour the hot stock into a large saucepan. Whisk in the polenta and butter. Cook for 8 minutes. You will know the polenta is cooked as it comes away from the side of the pan. You may need to add extra water as it cooks.
Once the polenta is cooked, stir in the cheese until it melts. Check the seasoning and adjust to taste.

Cook the green beans

Cook the green beans in boiling salted water for 3 mins, or until cooked.

Plate Up

Plate up the polenta in bowls with the chicken and green beans, tuck in and enjoy!

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