Polenta Crusted Chicken
2 TBSP olive oil
4 boneless, skinless chicken breasts
1/2 cup flour
2 eggs
1/2 cup polenta or cornmeal
1 tsp garlic powder
1 tsp paprika
salt and pepper
Preheat oven to 350°F . Grease a 9″ x 13″ casserole dish with olive oil.
Season both sides of chicken breasts with garlic powder, salt and pepper. Set aside three bowls to dredge chicken. Place flour in one, beat 2 eggs, plus 1 TBSP water in another and mix polenta and paprika in the third. Take each breast of chicken, dredge in flour, then egg mixture, followed by a coating of the seasoned polenta. Repeat for remaining breasts of chicken.
Place in oiled casserole dish and drizzle top of breasts with olive oil. Bake for about 50 minutes or until internal temperature reaches 180°F and top is golden brown.
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