4 skinless, boneless chicken breast, sliced into strips
(For the batter)
200g instant (pre-cooked) polenta flour
4 eggs, beaten
2 tsp sea salt
4 tbsp sesame seeds
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper (the batter tends to stick to an oiled tin).
- 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).
- Serve with sweet potato wedges.