- 100g/3½oz fresh breadcrumbs
- 2 tsp salt
- 2 tsp dried chilli flakes
- 1 chicken breast, flattened out with a meat malletand cut into 2 equal pieces
- 1 tbsp plain flour
- 1 free-range egg, beaten
- 1 tbsp butter, melted
- 250g/9oz instant polenta
- 300ml/½pint boiling water, with a pinch of salt added
- 1 tbsp butter
- 1 tbsp olive oil, plus extra for greasing
- ½ butternut squash, par-boiled for 5 minutes and drained, cut into pieces
- salt and freshly ground black pepper
- For the chilli and black pepper chicken, mix the breadcrumbs, salt and chilli flakes in a bowl.
- Dip the chicken in plain flour, shake off excess, then dip in beaten egg, then dip in breadcrumb mix. Bash gently with a knife to make the breadcrumbs stick.
- Heat the butter in a frying pan and then fry the chicken for five minutes on each side or until golden brown and cooked through. Keep warm.
- To make the polenta fritters, put the polenta into a pan with the boiling salted water, and cook, stirring frequently, over a low heat until all the water has been absorbed.
- Oil a baking tray and pour the polenta into the tray. Refrigerate until set.
- Use a 6cm circular cutter to cut two circles out of the polenta. Heat the butter in a frying pan and fry for two minutes on each side.
- To make the griddled butternut squash, brush the pieces with olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot and cook for 3 minutes on each side, until tender.
- To serve, place the polenta fritters on a large plate, put the chicken on top and serve with the griddled butternut squash on the side.