Vogue magazine printed a recipe for chicken sandwiches which, for a season or so, were turned out at every party for the who's who. That was until bread fell from the scene and perhaps the fat content of the sour cream and mayonnaise used was discovered. Here's a healthier version of that fashionable sandwich, for a fraction of the fat and just as much taste.
Bring a large frying pan with water to the boil. Add the chicken pieces and poach for approx 7 minutes until cooked through. Drain and set aside to cool.
In a food processor, combine the cheese, yoghurt, lemon zest, mustard and seasoning. Stir through the herbs and celery.
Fill the bread with the chicken mixture and rocket leaves.
Note: The use of the preservative calcium proprionate in bread (282) to inhibit mould is linked to behavioural and learning problems, migraines and asthma.
For that reason alone you should always check the ingredient list when buying bread or invest the extra to buy a great quality wholegrain sourdough from a reputable baker.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Finger Food, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1337 kj |
| Calories | 320 kcal |
| Fat | 5.5 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 40.4 g |
| Total Protein | 23.6 g |
| Fibre | 5.6 g |
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