Name: Paprika chicken ciabattas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 skinless chicken breasts; juice 1 lemon; 1 tbsp smoked paprika; olive oil for drizzling; 1 ciabatta loaf; 1 garlic clove crushed; 4 tbsp mayonnaise; 8 romaine lettuces leaves, torn

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Paprika chicken ciabattas

Paprika chicken ciabattas

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.8 out of 5.13 ratingsRate

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Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

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Ingredients

Nutrition

Units:

MetricUS

4 skinless chicken breasts
juice 1 lemon
1 tbsp smoked paprika
olive oil

for drizzling
1 ciabatta

loaf
1 garlic clove

crushed
4 tbsp mayonnaise
8 romaine lettuces

leaves, torn

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Nutrition: per serving

kcal520
fat22g
saturates4g
carbs41g
sugars3g
fibre2g
protein42g
salt1.41g

low

Method

step 1

Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.
step 2

Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.
step 3

Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

RECIPE TIPS

MAKE IT WITH PORK

Substitute the chicken breast with 500g sliced pork fillet and make the recipe in the same way.

Recipe from Good Food magazine, July 2010

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A star rating of 4.8 out of 5.13 ratings

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