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Ingredients
- chicken thigh fillets 4, skinless
- flour for dusting, heavily seasoned
- milk about 100ml
- polenta
- oil
- hot dog rolls or soft white rolls 4
- good-quality mango chutney
- mayonnaise
- watercress some leaves, not the stalky bits
Method
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Step 1
Dip the chicken in the flour, then the milk and finally the polenta. Heat some oil in a frying pan and fry the chicken on both sides until it is golden brown and crunchy. Make sure it is cooked through – turn the heat down and carry on cooking if you need to.
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Step 2
Spread the rolls with the chutney and mayo, add some watercress leaves and then put a piece of chicken in each. If you are using hot dog rolls, cut the chicken in half first so that it fits.
Nutritional Information
- Kcals 540
- Fat 29.7g
- Carbs 43.5g
- Fibre 1.7g
- Protein 24.6g
- Salt 1.4g