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Crunchy chicken strips

Crunchy chicken strips

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
  • Freezable (uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal559
fat33g
saturates9g
carbs33g
sugars4g
fibre2g
protein33g
low insalt0.54g
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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 vinaigrette dressing

Method

  • 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.

  • 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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Overall rating

A star rating of 5 out of 5.2 ratings
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