1. Chicken Parmesan: Combine breadcrumbs, cheese and parsley. 2. Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard. 3. Mix well. 4. Dip chicken fillets in butter mixture and place in shallow ovenproof dish. 5. Press crumb mixture on top of each fillet. 6. Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick. 7. Do not over cook the chicken. 8. Polenta: Cut refrigerated polenta in triangles. 9. Toss triangles in flour; shake away excess flour. 10. Deep-fry polenta in hot oil until browned; drain on absorbent paper. 11. Set aside on a plate and keep warm. 12. Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes. 13. Add remaining ingredients; cook, stirring, until mushrooms are soft. 14. Broccoli: Cut broccoli into flowerets and steam until just tender. 15. Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice. 16. Combine well. 17. Plate up: Place a triangle of deep fried polenta on a plate. 18. Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta. 19. And finally add the steam broccoli. 20. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
