Crunchy chicken strips
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 7 mins
A star rating of 5 out of 5.2 ratingsRate
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Try making this simple starter ahead and freezing it ready for a special occasion or party
Easily doubled
Easily halved
Freezable (uncooked)
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Crispy pork & vegetable rolls
A star rating of 4.7 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g boneless, skinless chicken breasts
-
1 egg
lightly beaten
-
85g polenta
-
sunflower oil
for frying
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3 tbsp half-fat crème fraîche
-
2 tsp peri peri sauce
-
100g bag watercress
-
2 tbsp ready-made vinaigrette
dressing
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Nutrition: per serving
-
kcal559
-
fat33g
-
saturates9g
-
carbs33g
-
sugars4g
-
fibre2g
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protein33g
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salt0.54g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, January 2008
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A star rating of 5 out of 5.2 ratings
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