Crunchy chicken strips

Crunchy chicken strips

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Prep: 10 mins Cook: 7 mins

Easy

Serves 2
Try making this simple starter ahead and freezing it ready for a special occasion or party

Nutrition and extra info

  • Uncooked
  • Easily doubled / halved

Nutrition: per serving

  • kcal559
  • fat33g
  • saturates9g
  • carbs33g
  • sugars4g
  • fibre2g
  • protein33g
  • salt0.54g
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Ingredients

  • 200g boneless, skinless chicken breasts
  • 1 egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp half-fat crème fraîche
  • 2 tsp peri peri sauce
  • 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp ready-made vinaigrette dressing
    Vinaigrette

    Vinaigrette

    vin-uh-gret

    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

Method

  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.

  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.

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