Chicken filets with onion-steak sauce

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 10
  • 6 Stem(s) Thyme (or 1 tsp dried thyme)
  • 150 ml Olive oil
  • 2 TEASPOONS Lemon Pepper
  • 1 TEASPOON Herbs of Provence
  • 5-6 (150 g each) Chickenfi lets
  • 1 (approx. 150 g) big onion
  • 1 (250 ml) bottle of steak sauce
  • 1-2 TEASPOONS demerara sugar
  • 2-3 TABLESPOONS Whisky
  • 3 TABLESPOONS Sunflower oil
  • 4–5 medium-sized tomatoes
  • 1 (approx. 200 g) Mini Romaine lettuce
  • 7-10 Tbsp Salt
  • 1 1/2 Flat breads (approx. 500 g each)

Directions

  1. 1

    Wash the thyme, remove the leaves. Mix with olive oil, lemon pepper and herbs from Provence. Wash the meat and pat dry. Set aside 5 tablespoons of marinade. Mix the rest of the marinade and the meat.

  2. 2

    Cover and leave to cool for at least 3 hours.

  3. 3

    Peel and finely grate the onion. Mix with steak sauce, sugar and whisky. Stir in sunflower oil and wash and slice the tomatoes. Clean, wash and drain the lettuce.

  4. 4

    Grill the meat on the hot grill for 10-12 minutes. Coat several times with the remaining marinade. Season meat with salt.

  5. 5

    Warm the flatbread and cut it into cake pieces. Cut in from the top. Cut the chicken fillets into slices. Arrange in bread with onion-steak sauce, tomatoes and salad.

Nutrition Facts

KCAL
310 kcal
CARBS
31 g
FATS
10 g
PROTEINS
19 g