Cajun Chicken Sandwich
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 750 | g | Chicken thigh, skinless & boneless |
| 100 | g | KNORR Americas Cajun Paste |
| 720 | g | Wholemeal medium sliced bread |
| 200 | g | FLORA Light 1kg |
| 200 | g | Red peppers diced |
| 15 | g | Coriander chopped |
| 200 | ml | HELLMANN'S Light 10ltr Mayonnaise |
Preparation
Advance Preparation
Pre heat oven to 180ºC (350ºF) gas 4. Marinade the prepared chicken in KNORR Cajun Paste for an hour before cooking.
Method
1. Place the marinated chicken on a tray and cook in the pre-heated oven for 20 minutes or until thoroughly cooked. Place in a clean dish, cover, label and refrigerate if not using immediately.
2. Spread each slice of bread lightly with FLORA and cover with clingfilm to keep fresh.
3. Strip the chicken from the bone, place into a suitable bowl together with the diced pepper, chopped coriander and HELLMANN'S Mayonnaise, mix well. If not using immediately, cover, label and refrigerate until required.
4. Lay out the bread and evenly cover with the cajun chicken filling, cover with the remaining slices of bread.
5. Serve cut into triangle halves or quarters.
Service Hint
Serve with salad and kettle crisp.
Handy hint
Try to use brown or wholemeal bread as the healthy option. Alternatively us one slice of white bread and one slice of brown bread. This will increase fibre content. Mixing spinach leaf with the salad used will also add Iron.
Nutrition
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
