Crunchy Chicken Canapes

  • 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 vinaigrettes dressing
  • Semi-dried bread. Crisp enough to hold the canape but soft enough to complemet the crispy chicken.
  1. Cut each chicken breast into thin strips about 5 cm in length, 2 cm wide by ½ cm thick
  2. Season the egg, and 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  until the coating is crisp. Drain well on kitchen paper.
  3. Mix the creme fraiche and peri-peri sauce. Place a small amount of this onto a piece of semi-dried bread Add a strip or two onto the creamed bread. Dress the watercress with the vinaigrette and place a  sprig on the top of the canape. 
  4. Arrange on a serving platter.