This was supposed to be breaded chicken, but when I went to the pantry I didn’t have any bread crumbs…so I spotted some polenta on the shelf and decided to try something new.
1/8 cup mayo
1/8 cup plain yogurt or sour cream
1 T salt, divided
1/2 tspn. cayenne pepper, divided
1/4 tspn. black pepper, divided
1 1/2 lbs chicken breast
3/4 cup instant polenta
1/2 cup flour
Cooking oil spray (like Pam)
Preheat over to 375 degrees.
Cover a baking sheet with aluminum foil and spray it with cooking oil.
In a large bowl mix the mayo and yogurt with half of the salt, cayenne and black pepper.
In a large resealable bag, mix the polenta, flour, and the remaining salt, cayenne and black pepper.
One piece at a time, thoroughly coat the chicken with the mayo mixture, transfer to the bag of polenta and shake to coat. Then place on the baking sheet. Continue with the remainder of the chicken.
Bake on the lowest rack of the oven for about 30 minutes until cooked through.
Carefully turn the chicken after the 30 minutes and cook five minutes more to brown the undersides.
We had this with Creole Potato Salad and watermelon.
What did the family think? Hubby and I really liked it. Our oldest liked it dipped in ketchup and our youngest was having a meltdown in general, but on any other night he would have liked it just fine.