DAZEDISH: POLENTA CRUSTED CHICKEN WITH SIMPLE GREEN SALAD & LIGHT HERBED VINAIGRETTE

By Chef Joe Cipro

Ingredients (serves 4) 1 large carrot 1 red onion sliced very thin 2 tbsp fresh chopped thyme 2 tbsp fresh chopped oregano 2 tbsp fresh Chopped parsley 2 tbsp red wine vinegar 1/2 c quality olive oil 1/2 c all purpose flour 3 c polenta 20 oz. bag of baby arugula 1/2 c canola oil 2 lbs chicken breasts 4 eggs 4 pieces of pita bread cut into small cubes 2 tbsp garlic salt 2 oz. grated parmesan cheese salt and pepper to taste Method Start off by cutting the vegetables for the salad, the carrots and onion into thin slices and set them in the fridge until you are ready to assemble your salad. At this point toss the pita chips in a bit of oil and the garlic salt then toast them in an oven set to 400 degrees for 12 minutes. Next trim and split each chicken breast and set up a breading area to bread them. Set up the flour on one plate and the polenta on another, crack the eggs into a bowl and whisk together. Dredge each piece in flour then into the egg bath, finish with a nice coating of the polenta and set the chicken aside. To cook the chicken you use a large sauté pan and a sheet pan lined with foil. Heat the sauté pan then add the canola oil to fry the chicken in. When the oil has reached a nice medium high heat begin to fry the chicken for two minutes on each side, then place each browned piece of chicken on the sheet pan to finish cooking in the oven. While the chicken cooks assemble the salad in a small mixing bowl -- add the chopped herbs, red wine vinegar, olive oil, and salt and pepper to taste. Whisk vigorously the add the sliced vegetables, croutons, and arugula together and drizzle in the dressing. When the chicken is finished slice it into thin strips and top the salad along with the Parmesan cheese.