Crunchy chicken strips

• boneless, skinless chicken breasts↗200g g
• egg↗1

  lightly beaten

• polenta↗85g g
• sunflower oil↗

  for frying

• half-fat crème fraîche↗3 tbsp tbsp
• peri peri sauce↗2 tsp tsp
• bag watercress↗100g g
• ready-made vinaigrette2 tbsp tbsp

  dressing

Step-by-step instructions

1. 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.

2. 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.