Serves: 4
POINTS per serve: 6.5
CORE: No
Prep Time: 15mins
Cooking Time: 10 min
Ingredients
1/2 cup reduced-fat mayonnaise
2 tbs pesto (see below)
2 x 400g skinless chicken breast
1 tsp sweet paprika
8 slices thick rye bread
30g baby rocket leaves
2 ripe egg tomatoes, thinly sliced
l/2 large ripe avocado, peeled, sliced
1. Combine mayonnaise and pesto in a small bowl. Cover, place in fridge.
2. Use a sharp knife to cut the breasts in half. Sprinkle both side evenly with paprika. Season (salt & pepper). Spray a large non-stick frying pan with oil. Heat over high heat. Add chcken. Cook for 2-3 minutes each side or until cooked. Set aisde.
3.Place half the bread on a clean work surface. Top with rocket, tomatoes, avocado and chicken. Top with pesto mayonnaise and place the remaining bread on top. Serve.
To Make Pesto
2 cupes firmly packed fresh basil leaves
1 garlic clove, chopped
2 tbs finely grated parmesan
1tbs pine nuts
1/3 cup (80ml) buttermilk
Place basil, garlic, parmesan, pine nuts and buttermilk in the bowl of a food processor and mix until almost smooth. Taste and season with salt and pepper to suit.
No comments:
Post a Comment