Chicken sandwich

Name: Chicken sandwich
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (approx. 400 g) Papaya; 75 g Rocket salad; 1/2 potty Mint; 75 g Whole milk yoghurt; 50 g Fresh cream; 1 TABLESPOON Lemon juice; 1/2 TEASPOON grated lemon peel from 1 untreated lemon; 8 discs Super sandwich (toast)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (approx. 400 g) Papaya
75 g Rocket salad
1/2 potty Mint
75 g Whole milk yoghurt
50 g Fresh cream
1 TABLESPOON Lemon juice
1/2 TEASPOON grated lemon peel from 1 untreated lemon
8 discs Super sandwich (toast)

Directions

1
Wash the chicken filet and dab dry. Heat the oil in a pan and fry the fillets for about 10 minutes, turning them until golden brown. Season with salt and pepper, remove and let cool off. Peel and halve the papaya and remove the seeds. Cut the halves into thin slices. Clean the rocket, wash and drain well. Wash mint, dab dry and cut into strips.
2
Mix yoghurt, crème fraîche, mint, lemon juice and zest. Season with salt and pepper. Cut chicken fillets into thin slices. Cut sandwich slices diagonally in half and spread half of the slices with some mint sauce. Cover with rocket, papaya and chicken filet and spread the rest of the sauce on top. Place the remaining halves on top and serve immediately
3
Per sandwich approx. 1630 kJ/ 390 kcal. E 24 g/ F 14 g/ KH 41 g