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Chicken and Pesto Open Sandwiches

A great lunch that older school going children can prepare, as long as they wash up afterwards.
Chicken and Pesto Open Sandwiches
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You Will Need:

Main Dish
  • 2 skinless and boneless chicken breasts
  • Ina Paarman’s Chicken Spice
  • butter
  • 1 T (15 ml) olive oil
  • 4 slices of rye or sour dough bread
  • 4 lettuce leaves
  • 4 t (20 ml) Ina Paarman’s Basil Pesto
  • small vine tomatoes
  • fresh basil leaves to garnish (oreganum is a good substitute)
Main Dish
  • 2 skinless and boneless chicken breasts
  • Ina Paarman’s Chicken Spice
  • butter
  • 1 T (15 ml) olive oil
  • 4 slices of rye or sour dough bread
  • 4 lettuce leaves
  • 4 t (20 ml) Ina Paarman’s Basil Pesto
  • small vine tomatoes
  • fresh basil leaves to garnish (oreganum is a good substitute)

Method:

Butterfly the chicken breasts by cutting them lengthwise through the sides. Split each into 2. Flatten the half fillets with your hand. Season lightly all round with Chicken Spice.

Melt a generous teaspoon of butter in a frying pan and add the olive oil. When the butter starts to foam and brown a little, add the chicken fillets. Fry them for about 2 minutes on each side until lightly browned and just cooked.

Remove pan, with chicken, from the heat and leave on one side while buttering the bread with a generous spread of butter. Put a lettuce leaf on each slice of bread, top with a chicken portion and blob with Basil Pesto.

Add tomatoes and fresh basil. Enjoy a delicious lunch!

Chicken and Pesto Open Sandwiches

A great lunch that older school going children can prepare, as long as they wash up afterwards.
Chicken and Pesto Open Sandwiches

You Will Need:

Main Dish
  • 2 skinless and boneless chicken breasts
  • Ina Paarman’s Chicken Spice
  • butter
  • 1 T (15 ml) olive oil
  • 4 slices of rye or sour dough bread
  • 4 lettuce leaves
  • 4 t (20 ml) Ina Paarman’s Basil Pesto
  • small vine tomatoes
  • fresh basil leaves to garnish (oreganum is a good substitute)

Method:

Butterfly the chicken breasts by cutting them lengthwise through the sides. Split each into 2. Flatten the half fillets with your hand. Season lightly all round with Chicken Spice.

Melt a generous teaspoon of butter in a frying pan and add the olive oil. When the butter starts to foam and brown a little, add the chicken fillets. Fry them for about 2 minutes on each side until lightly browned and just cooked.

Remove pan, with chicken, from the heat and leave on one side while buttering the bread with a generous spread of butter. Put a lettuce leaf on each slice of bread, top with a chicken portion and blob with Basil Pesto.

Add tomatoes and fresh basil. Enjoy a delicious lunch!

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