Crunchy chicken strips
Try making this simple starter ahead and freezing it ready for a special occasion or party
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 7 mins
uncooked
- 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.
Per serving
559 kcalories, protein 33g, carbohydrate 33g, fat 33 g, saturated fat 9g, fibre 2g, sugar 4g, salt 0.54 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5071/
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Ingredients
- 200g boneless, skinless chicken breasts
- 1 egg , lightly beaten
- 85g polenta
- sunflower oil , for frying
- 3 tbsp half-fat crème fraîche
- 2 tsp peri peri sauce
- 100g bag watercress
- 2 tbsp ready-made vinaigrettes dressing
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Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
5
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 7 mins
uncooked
An easy recipe ready in under 20 minutes
Ingredients
- 200g boneless, skinless chicken breasts
- 1 egg , lightly beaten
- 85g polenta
- sunflower oil , for frying
- 3 tbsp half-fat crème fraîche
- 2 tsp peri peri sauce
- 100g bag watercress
- 2 tbsp ready-made vinaigrettes dressing
Per serving
559 kcalories, protein 33g, carbohydrate 33g, fat 33 g, saturated fat 9g, fibre 2g, sugar 4g, salt 0.54 g
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