Stuffed baguette bread with Asian chicken

Name: Stuffed baguette bread with Asian chicken
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack of (2 pieces of 150 g each) Wheat baguette to bake; 2 Chicken filets approx. 250 g; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 piece(s) Cucumber (60-75 g); 1 piece(s) red pepper (60-75 g); 1 Carrot approx. 80 g; 40 g Romaine lettuce leaves; 60–80 g Asian chili sauce; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 pack of (2 pieces of 150 g each) Wheat baguette to bake
2 Chicken filets approx. 250 g
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 piece(s) Cucumber (60-75 g)
1 piece(s) red pepper (60-75 g)
1 Carrot approx. 80 g
40 g Romaine lettuce leaves
60–80 g Asian chili sauce
7-10 Tbsp Aluminium foil

Directions

1
Place baguette breads on a baking tray and bake until crispy brown according to package instructions (approx. 10 minutes). Dab chicken fillets dry. Heat the oil in a small pan and fry the fillets for about 10 minutes, turning them over.
2
Season with salt and pepper at the end of the frying time.
3
Remove bread from the oven and let it cool on a cake rack for 5-10 minutes
4
Wrap the finished fillets in foil and let them rest for about 5 minutes
5
Cut the cucumber into thin slices, slice the paprika into fine strips. Peel, wash and grate the carrot. Clean, wash and drain the salad and cut into strips. Cut chicken filets into thin slices.
6
Cut baguette breads lengthwise and press them apart slightly. Fill baguette breads with chicken filet, cucumber, paprika, carrots and salad. Drizzle with asia sauce.