Previously I Road Tested one of Jamie Oliver’s 15 minute meals…..that took me 40 minutes but still tasted delicious 
For Christmas I received the cookbook and I’m really excited by some of the recipes. I am not going to time myself for speed but rather the road test should be about taste, right? See how I just rationalised away my competitiveness and chose not to set myself up for failure decided to focus on taste rather than speed? Nice one, Lisa!
Today it was H-O-T and still is even in the evening. For this dinner, the oven didn’t need to be turned on which sure is welcome! This is a super easy weeknight meal that goes brilliantly with a fresh green salad, which is how Jamie served it, or with potatoes and veg. It is a guilt and gluten free quick schnitzel and you won’t be disappointed.
Road Test Tuesday ~ Jamie Oliver Polenta Chicken (serves 4)
2 x large chicken breast fillets
1 cup polenta
1 Tablespoon paprika
2 Tbls olive oil
Salt and pepper to taste
Wash and dry the chicken thoroughly. Between two pieces of baking paper, flatten the fillets with a rolling pin to desired thickness.
By making them thin, they cooked quickly and two large fillets fed all four of us.
Place the polenta and paprika in a bowl and coat both sides of the chicken and it should stick quite easily.
Place the olive oil in a skillet and heat to high. Lightly fry the schnitzels on each side before transferring to a baking sheet and crisping in the oven OR just stick straight on a baking tray and turn mid way through the instructed cooking time.
Serve with a crisp green salad and Caesar accompaniments or veggies of your choice.
Jamie Oliver Polenta Chicken verdict – 10/10 – I couldn’t help myself and did time the recipe and it took me 16 minutes. WINNER! This really did taste delicious and was not oily at all like traditional schnitzels can be. The paprika adds an extra punch which I’m sure you will thoroughly enjoy.
| Road Test Tuesday – Jamie Oliver Polenta Chicken |
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- Road Test Tuesday ~ Jamie Oliver Polenta Chicken (serves 4)
- 2 x large chicken breast fillets
- 1 cup polenta
- 1 Tablespoon paprika
- 2 Tbls olive oil
- Salt and pepper to taste
- Wash and dry the chicken thoroughly. Between two pieces of baking paper, flatten the fillets with a rolling pin to desired thickness.
- Place the polenta and paprika in a bowl and coat both sides of the chicken and it should stick quite easily.
- Place the olive oil in a skillet and heat to high. Lightly fry the schnitzels on each side before transferring to a baking sheet and crisping in the oven OR just stick straight on a baking tray and turn mid way through the instructed cooking time.
- Serve with a crisp green salad and Caesar accompaniments or veggies of your choice.
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The day I read this post I was inspired to try it and loved it! I just put them straight onto the baking tray – so easy! Thanks Lisa!
Looks good! I’ve just started working my way through Jamie’s 15 Minute book.