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Chicken, tarragon and almond sandwich

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings

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

  • 1
    Slice 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
  • 2
    or until cooked through. Transfer to a plate. Cut chicken in half.
  • 3
    Combine 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.
  • 4
    Serve the sandwiches topped with extra tarragon.

Source: taste.com.au

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