Ingredients
-
2 small chicken breast fillets
-
1 tablespoon olive oil
-
1/3 cup whole-egg mayonnaise
-
2 teaspoons finely chopped fresh tarragon
-
2 tablespoons slivered almonds, toasted
-
8 thick slices rye bread
-
80g baby rocket
-
Extra fresh tarragon, to serve
Method
-
1Slice each chicken breast in half lengthways to form 4 thin fillets. Drizzle with oil and season with salt and pepper. Heat a frying pan or chargrill pan over medium-high heat. Cook chicken, in 2 batches, for 3 to 4 minutes each side
-
2or until cooked through. Transfer to a plate. Cut chicken in half.
-
3Combine mayonnaise, tarragon and almonds in a bowl. Season with salt and pepper. Place bread on a flat surface. Spread one side of each slice with mayonnaise mixture. Top with rocket and chicken.
-
4Serve the sandwiches topped with extra tarragon.
Source: taste.com.au
Discussion about this post