Paprika chicken ciabattas
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 520 | |
| fat | 22g | |
| saturates | 4g | |
| carbs | 41g | |
| sugars | 3g | |
| fibre | 2g | |
| protein | 42g | |
| low in | salt | 1.41g |
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
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.
Goes well with
Recipe from Good Food magazine, July 2010
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