John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets without skin and bones
- ¼ cucumber(s)
- 50 g frisée lettuce
- ½ red bell pepper(s)
- ½ mango(s)
- 100 g mango chutney
- 50 g spice paste (tandoori paste, depending on the size of the fillets)
- 30 g butter, soft
- 6 slice(s) bread(s), (sandwich bread)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes
tastes good even on hot days
Preheat oven to 200 degrees (top/bottom heat). Brush the chicken breast fillets all over with the tandoori paste. Cook on baking paper in the lower third of the oven for about 12 minutes. Let cool, then cut into thin slices. Peel and thinly slice the mango and cucumber, tear the lettuce into small pieces, and dice the bell pepper. Spread 3 slices of bread with butter and top with lettuce, then with the bell pepper, cucumber, chicken, and mango. Spread the mango chutney on the remaining 3 slices of bread and place on top. Wrap the sandwiches tightly in cling film and let them rest for 2 hours.
Facebook Comments