Chicken breast sandwich

Ingredients for 4 servings:

• 450 g chicken breast fillet(s)
• 2 ciabatta or 4 baguette rolls
• 2 avocados
• 1 garlic clove(s)
• e.g. coriander powder or coriander leaves
• 1 large tomato(s)
• 1 bunch of parsley, frozen is also fine if necessary
• 100 g Parmesan
• 8 slices of bacon
• 4 lettuce leaves or more

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Scoop out the avocado flesh and place it in a tall container. Peel the garlic clove and add it to the avocado with salt, pepper, coriander, and lemon juice. Puree everything with a hand blender. Quarter the tomato, remove the seeds, cut into small cubes, and add it to the avocado cream. Trim the coarse stalks from the parsley, wash, spin dry, finely chop, and mix it into the avocado cream. Season again to taste. Fry the bacon in a pan until crispy and drain on a kitchen towel. Preheat the oven to 130°C (fan/convection oven). Season the chicken breast with salt and pepper and briefly sear it on both sides in a pan with a little oil at high temperature. Let it cook in the hot oven for about 15 minutes, depending on the thickness of the chicken breast. Cut open ciabatta or baguette rolls, spread with avocado cream, and place a lettuce leaf on each. When the chicken breast is cooked, slice it, arrange it on the lettuce leaves, and pile the bacon on top. Grate or shave the Parmesan cheese over it.