You will need
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!
