Simple Supper For Nants, Minke, Lize and Hedde…….Herby Pollenta Crusted Chicken & Warm Mozzarella & Tomato Salad….

By Simon  , ,   

July 17, 2014

Our dear friend Nants is visiting today with her 3 children Minke, Lize and Hedde from Holland or as I was corrected Freizland, exploring the UK under canvas. We decided to prepare and cook a great family favourite of ours. Polenta & herb crusted chicken, a warm mozzarella & tomato salad with fresh picked basil leaves and it would just not be Dutch without Crispy fries and a large helping of fresh mayonnaise. Great evening and wow!!! what an amazing family to hang out with on a warm summer's evening.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 8 Generous


8 Chicken breasts

8 Heaped tbsp Polenta

1 Handful Fresh chopped herbs

Sea salt & freshly milled black pepper

2 Eggs

4 Heaped tbsp Plain flour

1 Leafy lettuce

1 Splash Balsamic & extra virgin olive oil

16 Vine ripened tomatoes

8 Buffalo mozzarella

1 Splash Olive oil

Freshly milled black pepper

1 Large bunch Fresh picked basil leaves

1 Splash Opps... olive oil & butter to fry off the polenta chicken


Cut a little pocket into the chicken breast and fill with a small handful of fresh herbs, drizzle in oil and season.

Prepare an egg, flour and polenta crumbing station.  Coat the breast in flour shaking of excess, dip in the whisked egg and finally coat in the course polenta.  Cover and refrigerate until needed.

In an ovenproof serving dish place tomatoes, a splash of olive oil and season generously, roast in a moderate oven 180c for 10 minutes until tender.

Place the chicken in a large frying pan with olive oil and butter, frying until cooked through, crispy and golden, about 20-25 minutes.

Over the part cooked tomatoes rip handfuls of mozzarella, season with black pepper and place under a hot grill until the mozzarella starts to colour and slightly melt, adorn with handfuls of fresh picked basil leaves.

Serve the Crispy polenta chicken on a bed of leafy salad, drizzle with balsamic and extra virgin olive oil, serve straight to the table with the baked mozzarella tomato and basil salad. And today, as I shared, serve with a pile of crispy, salty fries and a freshly made mayonnaise, the Dutch way.

Sleep well & be warm family Schilstra.


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