Chicken sandwich

Ingredients for 2 servings:

• 2 chicken breast fillets
• 80 g bacon, streaky
• 4 tbsp sunflower oil
• salt and pepper
• 1 tsp paprika powder, hot
• 3 tbsp brandy
• ¼ iceberg lettuce
• 2 tbsp tomato ketchup
• 1 tbsp mayonnaise
• 4 dashes Worcestershire sauce
• 2 tbsp orange juice
• 6 slices of sandwich toast
• 2 tomatoes
• 2 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick and tasty

Cut a horizontal slit into the chicken fillets, but do not cut all the way through. Open the fillets and flatten them. Fry the bacon in a hot pan until crispy, then remove. Add 2 tablespoons of oil to the pan. Brown the chicken fillets on both sides over high heat. Season with salt, pepper, and ½ teaspoon of paprika. Continue frying over medium heat for 4-5 minutes on each side. Then deglaze with the brandy. Remove the tough stalk from the iceberg lettuce and cut the leaves into very thin strips. Mix in a bowl with ketchup, mayonnaise, Worcestershire sauce, orange juice, a little paprika, a little salt, and pepper. Toast the slices of bread in the toaster. Thinly slice the tomatoes. Heat the remaining oil in a non-stick pan and fry 2 fried eggs, adding salt and turning once. Place half of the iceberg lettuce on 2 slices of bread. Layer the chicken fillets, tomato slices, 2 slices of bread, the remaining lettuce, the fried egg, bacon, and the remaining slices of bread on top of each other. Press firmly, secure with wooden skewers, and cut in half diagonally.