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Member recipe

Chicken bap & Marie Rose sauce

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Serves 2

Chicken bap with Marie Rose sauce

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  • 2 skinless chicken fillet
  • 2 soft baps
  • 1/2 red pepper
  • 1/2 onion
  • 4 tbsp mayonnaise
  • 1 tbsp tomato sauce
  • 1/2 lemon juiced
  • pinch cayenne pepper


    1. Roast the red pepper, remove the skin and cut into slices
    2. Cut chicken into pieces and fry until brown
    3. Cut onion into rings and fry until soft
    4. Mix together the mayonaisse, tomato sauce, lemon and cayenne pepper to make the marie rose sauce
    5. Lightly toast the baps and serve buttered with chicken, onions, peppers and sauce

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