Delicious Healthy Chicken Strips

It is always nice to turn an old childhood favourite into a slightly healthier, grown-up version so that you can feel like a kid and enjoy it guilt free! Chef Ryan very cleverly took the well-loved chicken Schnitzel and brought it up to an adult level by swapping the breadcrumbed, deep fried version into a very chic polenta and parmesan crusted one. What makes this fabulous dish even more desirable to our adult taste buds and waistline is that it is baked in the oven. The guests at Tanda Tula who have enjoyed this on the lunch buffet often ask for the recipe, so here it is…enjoy!

Polenta and Parmesan Crusted Chicken Breasts


  • 1kg Chicken Breasts (De-boned and skin off)
  • 5ml Ground Paprika
  • 5ml Salt
  • 15ml Sunflower Oil
  • 200g Polenta
  • 50g Parmesan Cheese, Grated
  • 5ml Fresh Rosemary, Roughly Chopped
  • 5ml Salt
  • 2 Eggs, Beaten


    1.On the day before serving, cut the chicken breasts lengthways into quarters.

    2.Mix the paprika with the first 5ml of salt and the sunflower oil.

    3.Pour over the chicken and mix well.

    4.Wrap the container that the chicken is in with plastic and leave in the fridge overnight to marinate.

    5.On the day, preheat the oven to 180°C.

    6.Place the polenta, parmesan cheese, rosemary and remaining salt into a food processor and blitz until combined.

    7.Dip the chicken breast into the beaten egg first and then into the polenta mixture.

    8.Lay the crumbed chicken breasts on a baking tray about a centimetre apart.

    9.Bake for 15 -20 minutes or until the chicken is completely cooked (cut one open to test).

    10.Serve with lemon wedges and Dijon mustard.


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