Crunchy Chicken Polenta Strips With Speedy Ratatouille Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine polenta, paprika, garlic powder, salt, and pepper.
• STEP 3.Dip each chicken strip into the beaten egg, then coat it in the polenta mixture, pressing gently to adhere.
• STEP 4.Place the coated chicken strips on the prepared baking sheet and bake for 15-20 minutes, or until golden and crispy.
• STEP 5.While the chicken is baking, prepare the ratatouille. Heat olive oil in a large skillet over medium heat.
• STEP 6.Add onion and garlic, and cook until softened. Add bell peppers, zucchini, and eggplant, and cook for another 5 minutes.
• STEP 7.Stir in diced tomatoes, tomato paste, thyme, oregano, salt, and pepper. Simmer for 10-15 minutes, until the vegetables are tender.
• STEP 8.Serve the crunchy chicken polenta strips with the speedy ratatouille on the side.
• STEP 9.Cooking Tips: For extra crunch, you can double coat the chicken strips by dipping them in the beaten egg and polenta mixture twice.
• STEP 10.Storage and Serving: Leftover chicken polenta strips can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Cooking Tips

• For extra crunch, you can double coat the chicken strips by dipping them in the beaten egg and polenta mixture twice.

Storage and Serving

• Leftover chicken polenta strips can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.