Combine the chicken, spice mix and oil in a medium bowl.
Cook the chicken and sweet potato in a heated, oiled medium skillet until cooked through. Cool.
Combine with the yogurt, mayonnaise, apricots and nuts in a medium bowl.
Slice the chicken. Sandwich the arugula, sweet potato and chicken between the bread pieces and serve.
Cut chicken breasts into strips and set
Separate chicken from bones and chop or
et up your assembly line: chicken, egg dip, panko crumbs, baking
ill need 2 Litres of good chicken stock or, in the absence
glass, good ceramic or stainless steel) combine the cubed chicken, garlic, salt
the panko. Add fish or chicken to oil and fry until
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
ay, slice a loaf of GOOD French bread horizontally. Scoop out
ost cases, Chicken Breasts are really too thick for a sandwich. So
Combine chicken, olive oil, garlic, red pepper
r until thickened.
Add chicken and pimientos; heat through. Serve
art over the chicken breast.
Grill the chicken until done.
he chicken, leaving enough time to marinate as stated by the recipe
ive a good shake to coat pieces.
Add coated chicken breasts
All vegetables, fish, chicken and beef are optional. Sometimes
For the chicken: Heat the broiler and line
ring to boil. Add the chicken breasts and return to boil
Preheat the broiler. Split the bread and broil both sides for 1 min or until golden. Transfer to serving plates.
Press the chicken into the seasoning to coat evenly. Heat the oil in a heavy-bottomed skillet on medium-high heat. Add the chicken and cook for 3 mins each side or until golden and cooked through. Transfer to paper towels.
To assemble, spread the mayonnaise over the cut sides of the bread. Sandwich with the chicken, avocado, tomato, onion and salsa. Serve with salad.
Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!