|You can serve this as an 'open' sandwich, or place another griddled chicken breast|
on top (see picture below) .
|The double-decker version of my low-carb chicken 'sandwich' .|
You can make this in a jiffy if you cook the chicken breasts in a sandwich press. To find out how to do this - and why it's such a quick and sneaky way of cooking for kids - click here.
This recipe serves one.
Low-Carb Mediterranean Chicken 'Sandwich'
2 free-range, skinless chicken breasts
salt and milled black pepper
2 Tbsp (30 ml) olive oil, for frying
5 cherry tomatoes, halved
1 Tbsp (15 ml) lemon juice
4 calamata olives, pitted and halved
3 small preserved artichoke hearts, halved lengthway
3 Tbsp (45 ml) crumbled feta cheese
a white anchovy fillet [optional, and to taste]
a few rocket or watercress leaves
extra olive oil for drizzling
Heat a ridged griddle pan or frying pan until it is very hot. Place the breasts between two sheets of clingfilm or baking paper and, using a rolling pin, lightly flatten them so they are of an even thickness at both ends. Season with salt and black pepper.
Add the olive oil to the pan and fry both the breasts and the cherry tomatoes (cut side down) for 3-5 minutes, or until the chicken is just cooked through and the tomatoes are lightly charred. The time it will take to cook the breasts will depend on how cold they are to begin with, and their thickness.
Splash the lemon juice into the pan, leave for 15 seconds, then remove the breasts and tomatoes from the heat and let them rest for 3 minutes.
|Arrange the fillings of your choice, in layers, over the bottom breast..|
Arrange the filling ingredients, in layers, between the cooked breasts, sprinkle lightly with olive oil and season to taste with more salt and pepper. Push a skewer through the middle of the 'sandwich' to hold everything together and serve immediately.