Strawberry and chicken sandwich

Name: Strawberry and chicken sandwich
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 3 Chicken filets (approx. 450 g); 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Basil; 2-3 TEASPOONS pickled green peppercorns (glass); 200 g Yoghurt cream cheese (13 % fat); 2-3 TABLESPOONS Milk; 8 discs (approx. 300 g) Wholemeal sandwich toast; 4 Salad leaves (e.g. romaine lettuce); 250 g Strawberries; 7-10 Tbsp Skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

3 Chicken filets (approx. 450 g)
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Basil
2-3 TEASPOONS pickled green peppercorns (glass)
200 g Yoghurt cream cheese (13 % fat)
2-3 TABLESPOONS Milk
8 discs (approx. 300 g) Wholemeal sandwich toast
4 Salad leaves (e.g. romaine lettuce)
250 g Strawberries
7-10 Tbsp Skewers

Directions

1
Wash the meat and dab dry. Heat oil in a pan. Fry the meat for 5-6 minutes on each side. Season with salt and pepper. Take out and let it cool down.
2
Wash the basil, shake dry. Cut the leaves into fine strips. Chop peppercorns. Mix cream cheese, milk, peppercorns and basil.
3
Roast the toast slices until golden brown. Wash lettuce leaves and dab dry. Wash and clean strawberries and cut into thin slices.
4
Spread the pepper cream cheese on the slices of toast. Cut the chicken into thin slices. Cover half of the toast slices with strawberries, salad leaves and chicken fillet. Place the remaining toast slices on top.
5
Halve diagonally and possibly pin with skewers.