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4 skinless, boneless chicken breast, sliced into strips

(For the batter)

200g instant (pre-cooked) polenta flour

210ml water

4 eggs, beaten

2 tsp sea salt

4 tbsp sesame seeds


  1. Preheat the oven to 200°C. Line a baking tray with greaseproof paper (the batter tends to stick to an oiled tin).
  2. Mix together all the batter ingredients in a bowl until smooth. Drop the chicken pieces (one at a time) into the batter and turn to coat evenly. Place on the baking tray and cook for 15 minutes, or until the meat is cooked through (cut a piece in half and check that the flesh and juices are not pink).
  3. Serve with sweet potato wedges.