Nutrition and extra info
- Uncooked
- Easily doubled / halved
Nutrition: per serving
- kcal559
- fat33g
- saturates9g
- carbs33g
- sugars4g
- fibre2g
- protein33g
- salt0.54g
Ingredients
- 200g boneless, skinless chicken breasts
- 1 egg, lightly beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g polenta
Polenta
poh-len-tahAn Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- sunflower oil, for frying
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
wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp ready-made vinaigrette dressing
Vinaigrette
vin-uh-gretA basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…
Method
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.
Comments, questions and tips