Save to your scrapbook
Chicken Sandwich with Pesto Crème Fraîche
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
4 essential Waitrose British chicken breasts
2 tbsp basil pesto
4 tbsp essential Waitrose british half fat creme fraiche
8 slices essential Waitrose wholemeal bread, toasted
A handful of watercress
2 essential Waitrose slicing tomatoes, thinly sliced
1. Slice 4 essential Waitrose British chicken breasts into strips, season and cook on a hot griddle for 5 minutes each side. Transfer to a plate and squeeze the juice of ½ lemon over the cooked chicken.
2. Meanwhile, stir 2 tbsp basil pesto into 4 tbsp essential Waitrose british half fat creme fraiche. Toast 8 slices essential Waitrose wholemeal bread and spread one side of each slice with the pesto creme fraiche.
3. Put a handful of watercress on 4 of the slices of toast. Place the chicken on top with 2 essential Waitrose slicing tomatoes, thinly sliced, and season. Top with the remaining slices of toast.
Typical values per serving:
Energy |
1899.536kJ 454kcals |
---|---|
Fat | 13.0g |
Saturated Fat | 4.4g |
Carbohydrate | 30.5g |
Sugars | 6.3g |
Salt | 1.3g |
This recipe was first published in Sun May 01 14:35:00 BST 2011.
Average user rating