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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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This was published recently in the UK's Guardian newspaper. I think it sounds fabulous. Ingredients:
2 lemons, juice of |
1 -2 tablespoon fish sauce |
1 tablespoon white vinegar |
1 tablespoon oil |
1/2 teaspoon fresh ginger, grated |
2 boneless skinless chicken breasts |
salt and pepper, to taste |
flour, to dust the chicken |
1 cup fresh baby spinach or 1 cup rocket |
1/4 cup pesto sauce |
8 slices thick bread or 4 rolls |
Directions:
1. Mix the lemon juice, ginger, fish sauce, vinegar and oil together.
2. Slice the chicken breasts in half horizontally and put them in a small shallow dish.
3. Cover with the marinade.
4. Leave in the fridge, covered for at least 24 hours, turning occasionally.
5. The chicken should soak in all the marinade.
6. Take out the chicken, pat dry and dust in seasoned flour.
7. Heat a bit of oil in a pan until it is very hot.
8. Cook the chicken for 3-5 minutes on each side.
9. Meanwhile, spread the pesto on the bread.
10. You can use more or less, as you like.
11. Make the sandwiches, using one piece of chicken and some spinach or rocket leaves in each.
12. Wrap tightly in greaseproof paper.
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