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£1.95/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven and cook the chips according to pack instructions. Meanwhile, put the chicken breasts between 2 sheets of baking parchment and bash with a rolling pin until around 1cm thick. Cut each breast in ½, then drizzle with olive oil, season and evenly scatter both sides with the oregano.
Heat a large, heavy-based frying pan or griddle pan over a high heat until hot. Cook the chicken, pressing down on it with a spatula, for 3 minutes each side, until golden and crisp on the outside, with no pink meat and juices that run clear. Leave to rest on a plate covered with foil, then toast the buns, cut-side down, in the pan for a minute or so.
To assemble, spread the bun bases with some mustard, then add gherkin slices and a chicken breast piece. Top with lettuce leaves and a couple of spoonfuls of coleslaw, then the bun lid. Serve with the chips, if using, and extra coleslaw on the side.
Typical values per (without chips) when made using specific products in recipe
Energy | 1,378kJ/ 328kcals |
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Fat | 12g |
Saturated Fat | 2.2g |
Carbohydrates | 27g |
Sugars | 5.9g |
Fibre | 3.6g |
Protein | 26g |
Salt | 1.6g |
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