I’d spent the previous day chopping chickens, primarily for another batch of stock – feeling like a latter-day Dr Crippen (although that may have been influenced by Brenda’s “soothing conversation and light badinage”……..)
Anyway, I found myself with a couple of chicken legs and breasts going spare so thought I’d knock us up a quick and tasty lunch that’s partly a salad and partly a warm sandwich.
1 chicken breast
1 bread roll – like a focaccia or ciabatta
two pinches of dried oregano
pinch cayenne pepper
2 dsp mayonnaise
juice and zest of half a lime
small handful of finely sliced spring onions (green part)
pinch of red chilli flakes
fresh cracked black pepper
1) Bash out the chicken breast between two sheets of clingfilm, using the bottom of a pan, until it’s no more than 1/2 cm thin
2) Heat a medium frying pan on the hob while you rub a little olive oil onto both sides of the meat. Sprinkle a pinch of the oregano on each side – also, season with salt and pepper plus a light dusting of cayenne if you’re feeling adventurous but this can be omitted.
3) Slap the flattened breast onto the hot pan and hear the sizzle! Leave well alone for 2-3 minutes which you can use to make your dressing
4) In a bowl, add the mayo, lime juice/zest, finely sliced spring onion tops, chilli flakes and a little salt and pepper.
5) Turn the chicken breast which should be a lovely sizzling golden brown. While the other side fries, cut the roll in half and lightly toast. Also cut the half avocado into fine slices.
6) To serve, spread just under half the sauce onto the cut surface of each half of the roll, fan the avocado slices equally over each half. The other side of the chicken breast should by now also be golden brown and sizzling (having cooled altogether 5-6 mins). Cut it in half and place each piece on each half of the bread roll and spread the final tsp or so of dressing onto the chicken breast portion.