Balsamic Chicken with Cornbread

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Balsamic Chicken with Cornbread combines popular  flavours of tomato pesto, balsamic vinegar, guacamole and fresh cornbread for a healthy chicken dish everyone will enjoy.

Great for a Saturday lunch with friends & family.

Enjoy!

Ingredients

Main

12 chicken tenderloins
8 roma tomatoes, cut in half lengthwise
sea salt
cracked black pepper
4 teaspoons pesto sauce
3 tablespoons olive oil
½ cup balsamic vinegar
1 bunch rocket leaves, stems removed 

Guacamole

3 avocados
1 clove garlic, crushed
1 teaspoon sweet chilli sauce
2 dashes tabasco sauce
½ lemon, juiced
1 tablespoon coriander, chopped
¼ cup sour cream 

Dressing

2 tablespoons olive oil
2 tablespoons balsamic vinegar 

Cornbread

1/3 cup safflower oil
2 eggs, lightly beaten
¾ cup creamed corn
1/3 cup sour cream
1 small onion, chopped
¾ cup polenta
1 teaspoon baking powder
1 tablespoon coriander, chopped
1 red chilli, seeded and chopped
sea salt
1/3 cup light cheddar cheese, grated

 

Method

To make cornbread, preheat oven to 180°C and line a small 3 cm deep baking tray with baking paper.

Combine safflower oil, eggs, creamed corn, sour cream and onion. Then combine polenta, baking powder, coriander,chilli and salt. Mix all this together, then spread half the mixture over the base of the lined baking tray.

Sprinkle with the grated cheese and spread the remaining mixture over the top.
Bake for 60 minutes. Remove from the oven and allow to cool in the baking tray.

While cornbread is cooking, brush the roma tomatoes with pesto sauce, sprinkle with salt, pepper and olive oil. Roast in 180°C oven for 30 minutes.

To prepare the guacamole, mash the avocados, add the garlic, sweet chilli sauce, tabasco sauce, lemon juice and coriander. Fold through the sour cream.

Season chicken tenderloins with salt and pepper. Heat a non-stick pan. Brown both sides of the chicken tenderloins in a little olive oil, then add balsamic vinegar.

Reduce liquid over high heat until chicken tenderloins are cooked and slightly caramelised. 

Serving

For presentation, cut cornbread into eight triangles.
Place two pieces of warm cornbread on a plate, resting one upon the other.

Place tomatoes and a spoonful of guacamole on the side of the cornbread and the chicken on top of the cornbread.

Top the dish with a few rocket leaves, dressed in the balsamic vinegar and olive oil.

Bon Appetit!