fbpx Skip to content
Make this simple yet flavourful toasted sandwich and you'll wonder why you ever bothered to go out for lunch. Delicious moist chicken with peppery arugula, prosciutto and sun-dried tomato mayo... mmm! What a combination! If you don't have a grill pan, you can fry the chicken in a regular pan, bake it or use the BBQ.
Serves: 1
Prep Time: 10 min
Cook Time: 5 min

Ingredients

¼ lb boneless, skinless chicken thighs, cut into strips
½ tbsp olive oil
salt, to taste
pepper, freshly ground, to taste
1 tbsp mayonnaise
½ piece sun-dried tomatoes in oil, finely-chopped
1 piece baguette, 6” (15 cm)
1 slice prosciutto
½ cup baby arugula
½ cup baby spinach
1 tomato slice

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Coat the chicken strips with olive oil, then cook them ideally in a grill pan to make cross-hatch marks on the chicken.

  2. Add salt and pepper and keep warm.

  3. In a small bowl, mix the mayonnaise and sun-dried tomato. Place a slice of prosciutto between two paper towels on a plate and cook for one minute in the microwave until very crispy.

  4. Preheat the broiler. Toast the bread for a few minutes under the broiler until crisp.

  5. Spread the mayonnaise on the bread. Fill with chicken, tomato slice, crisp prosciutto and baby arugula.

  6. Enjoy promptly with raw vegetables.

Nutrition Info

Per 255 g serving Amount
Calories450
Protein40 g
Fat25 g
Saturated Fat5 g
Carbohydrate27 g
Fibre2 g
Sugar2 g
Cholesterol105 mg
Sodium540 mg
Per 255 g serving % Daily Value
Potassium14
Calcium4
Iron15
Vitamin A20
Vitamin C20
Vitamin B627
Vitamin B1222
Folate13
Zinc26