Cut each chicken breast into five strips.
Season the egg, then coat each piece of
chicken first in the egg, then the polenta.
Heat about 2cm oil in a frying pan, add the
chicken and fry for 5-7 mins until the coating
is crisp. Drain well on kitchen paper.
Spoon the crème fraîche into a small bowl
and swirl in the peri-peri sauce. Dress the
watercress with the vinaigrette and serve on
the side with the chicken and dipping sauce.