Rolls with cream cheese, yoghurt marinated chicken and fresh vegetables

Cream Cheese Spread

Easy to make and delicious, this recipe get even better when served with potato wedges

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Others
  • A RECIPE FROM PUCK

  • 4 Pieces Roll bread
  • PUCK White Cream Cheese Spread
  • 2 Chicken Breasts, large
  • 250 Milliliters (ml) Full fat yoghurt, plain, unflavored
  • 2 Cucumbers, medium, sliced
  • 2 Tomatoes, medium, sliced
  • Salt, to taste
  • Black Pepper, freshly ground, to taste
  • Olive Oil, for frying

Instructions

Step

1
Cook the chicken: rub the breasts with salt and pepper and immerse into yoghurt. Marinate in the fridge for at least 1 hour (max 3 hours). Preheat the skillet, add 2-3 tablespoons of olive oil. Remove the excess of yoghurt, fry the breasts in oil for 2 minutes each side until lightly golden, then reduce the heat to low and cook, changing the side from time to time, until ready (about 20 minutes). When cooked, slice the chicken breasts crosswise, about ½ cm thick.

Step

2
Construct the sandwich: Season the vegetables to taste. With serrated knife, cut the roll bun lengthwise. Spread the cheese and put the slices of vegetables and chicken. Garnish with fresh parsley. *Here: served with potato wedges

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