2 single boneless, skinless chicken breasts

1/4 cup soy sauce

2 teaspoons liquid honey

1 teaspoon sesame oil

2 loaves Bread

pure olive oil to brush salad ingredients of your choice, e.g. sliced avocado.

sliced tomato, snowpea shoots, rocket leaves or mixed salad leaves pickle or mayonnaise

Cut each chicken breast in half length ways. Place between 2 sheets of plastic wrap. Pound with a heavy object (such as a rolling pin) to an even thickness of 1 cm.

Place chicken in a shallow plastic or glass container. Combine soy sauce, honey and sesame oil. Pour over chicken. Turn to coat. Cover and refrigerate for at least 1 hour.

Heat a heavy-based frying pan. Cook chicken for 8—10 minutes, turning once, until cooked through. Meanwhile, preheat oven grill. Trim crust ends off Turkish loaves then cut each loaf in half. Cut each piece in half horizontally.

Place cut-side up on a baking tray. Brush cut surfaces lightly with oil. Place under grill until lightly toasted. Place bottom pieces of bread on 4 serving plates. If desired, slice chicken into strips.

Arrange salad ingredients and chicken on bread. Top with a dollop of pickle or mayonnaise. Place top of bread at an angle over filling. Serve immediately.

Serves 4 as a light meal.


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