- 200g boneless, skinless chicken breasts
- 1 egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 85g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 tbsp half-fat crème fraîche
- 2 tsp peri peri sauce
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp ready-made vinaigrette dressing
A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…
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.