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1
Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
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2
Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
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3
Mix well.
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4
Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
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5
Press crumb mixture on top of each fillet.
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6
Bake, uncovered, at 180u00b0C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
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7
Do not over cook the chicken.
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8
Polenta: Cut refrigerated polenta in triangles.
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9
Toss triangles in flour; shake away excess flour.
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10
Deep-fry polenta in hot oil until browned; drain on absorbent paper.
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11
Set aside on a plate and keep warm.
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12
Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
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13
Add remaining ingredients; cook, stirring, until mushrooms are soft.
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14
Broccoli: Cut broccoli into flowerets and steam until just tender.
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15
Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
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16
Combine well.
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17
Plate up: Place a triangle of deep fried polenta on a plate.
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18
Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
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19
And finally add the steam broccoli.
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20
Serve immediately.
