You are here: Home » Recipes » Potato-Crusted Chicken with Blue Cheese Polenta Potato-Crusted Chicken with Blue Cheese Polenta Yield 4 servings PrintEmail Ingredients 4 -- trimmed and ready boneless skinless chicken thighs1 teaspoon lemon pepper blend1/3 cup parmesan cheese1 cup mashed potato flakes1/3 cup rice flour1/2 cup vegetable oil2 tablespoons butter1 -- egg, lightly beaten with 1 tablespoon water1 -- roll of prepared polenta, sliced into 1/2 inch rounds1/2 cup blue cheese crumbles1/2 cup prepared pestoGarnish: Roasted red pepper strips (from a jar or can) Instructions Flatten each chicken thigh to about 1/2 inch thickness by placing between plastic wrap and pounding. In a shallow bowl, mix together the lemon pepper blend, parmesan cheese, potato flakes, and rice flour. Dip chicken cutlets into egg mixture, and then press into the seasoned potato flake mixture. Heat half of the vegetable oil and all of the butter in a large, non-stick skillet. Gently place chicken cutlets into the mixture, and cook over medium heat for 5 minutes. Gently turn with tongs, and cook the other side another 5 to 7 minutes, or until chicken is done, and juices run clear. In another non-stick skillet, and while chicken is cooking, heat remaining vegetable oil, and place in polenta rounds. Fry for a few minutes on each side, until crispy. To serve, divide polenta rounds evenly among 4 plates. Top with blue cheese crumbles, and place chicken cutlets on top. Drizzle with prepared pesto. Garnish with roasted red pepper strips. Makes 4 servings.