Crunchy chicken strips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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.
