Serves 6
Calories: 712 kcal
Carbs: 80g
Fat: 20g
Protein: 54g
Deep fried chicken, ciabatta, cheese, secret sauce... enough said!
Serve with rosemary sweet potato fries
INGREDIENTS
1 kg medium chicken breast
400 ml milk
6 ciabatta
6 thin slices of your favourite cheese- we used a sharp Irish cheddar
1 tomato, sliced
4 Gherkins, sliced
2 cups mixed salad
6 Tbsp secret sauce
Sweet potato:
4 medium sweet potatoes, cut into wedges
1/4 Tsp Salt
1/2 Tsp Freshly ground rosemary
1-2 Tbsp Oil
Dry rub:
1 &1/2 cups plain flour
1 Tsp garlic powder
2 Tsp salt
1 Tsp black pepper
1/2 Tsp chilli powder
1/4 Tsp white pepper
1 cup ground cornflakes
Secret sauce:
4 Tbsp mayonnaise
4 Tsp ketchup
1/2 Squeeze small lemon
Pinch of salt & pepper
1/4 Tsp Oregano
INSTRUCTIONS
Soak the breast meat in milk for an hour or so.
Meanwhile, in a baking pan, place the oil, sweet potatoes & salt. Coat well & place in the oven at gas mark 5. Cook the sweet potatoes until lightly golden.
Remove from the oven & sprinkle the freshly ground rosemary. Set aside.
Using a meat tenderiser, (or a rolling pin) gently flatten the chicken breast into a large base. The meat should be about 5mm thick.
Lay the thinned piece of breast on a clean surface & place a slice of cheese in the middle. Over the cheese on all edges & Individually wrap in cling film.
Place the stuffed chicken breasts in the freezer for 1/2 an hour to form shape. (This will make it easier to coat)
In a large bowl, mix together the dry rub ingredients.
Remove the chicken parcels from freezer & dip each chicken breast into a little milk. Then straight into the dry rub. Coat well.
Deep fry the chicken until golden & set aside to assemble sandwich.
ASSEMBLY
Char-grill the ciabatta until golden.
Add a little secret sauce, the fresh salad, and layer the tomato slices & gherkins.
Add the hot chicken, and serve.
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