Chicken Fillet in Corn Curry Coating with Bell Pepper Vegetables

Ingredients

• 6 red bell peppers
• 4 Garlic cloves
• 125 ml olive oil
• 3 tbsp balsamic vinegar
• Salt
• black pepper (freshly ground)
• 0.5 sprig rosemary (leaves)
• 4 chicken breast fillets (prepped, skinless, 160 g each)
• 5 Tbsp breadcrumbs
• 5 tbsp polenta (cornmeal)
• 1 egg
• 2 tbsp Whole wheat flour
• Cayenne pepper
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Preheat the oven to grill mode. Wash and halve the bell peppers, remove seeds and white membranes, place cut side up on a baking sheet and roast until skin blistering and blackened. Remove from oven, cover with damp kitchen towels, let rest briefly, then peel off skins. Peel garlic cloves and slice thinly or shave into ribbons. Sauté in 1 tbsp oil for a short time. Mix remaining oil with vinegar, salt and pepper; combine with bell pepper halves, garlic slices and rosemary leaves, place in a shallow bowl, cover and refrigerate at least 12 hours to marinate. Rinse chicken fillets and pat dry. Combine breadcrumbs and polenta. Place beaten egg, flour and breadcrumb mixture each on separate plates. Season chicken with salt and cayenne pepper, then dredge sequentially in flour, egg and breadcrumb mix.

2. 2.

   Then fry in hot oil for about 5 minutes per side until crisp golden brown. For serving, arrange bell pepper vegetables on a plate, slice the cooked chicken fillets into thick diagonal pieces as desired and place atop the vegetables.