Chilli-crumbed chicken pockets

Method

• 1
  Use a fork to coarsely mash the avocado in a bowl. Add the mayonnaise and mash to combine. Season. Set aside.
• 2
  Combine the mustard and chilli in a bowl. Place breadcrumbs on a plate. Use a pastry brush to brush the chicken with the mustard mixture. Press both sides well into the breadcrumbs. Place on a tray.
• 3
  Pour enough oil into a large frying pan to come 2cm up the side. Heat over high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until crisp and cooked through. Transfer to a plate. Drain excess oil from the pan. Warm the bread in the pan for 30 seconds each side.
• 4
  Serve the bread topped with the avocado mixture, chicken, sprouts, tomato, chilli sauce and basil.