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Ingredientes
- 6 x boned chicken thighs skin removed i
- 3 clv garlic crushed
- 3 tsp dry oregano or possibly 1 tbsp roughly minced fresh oregano
- 1 x salt and black pepper extra virgin olive oil
- 1 x lemon
- 2 x beef tomatoes thickly sliced
- 6 x smoked bacon rashers flat bread ciabatta
- 4 x spring onions minced
Direcciones
- Salad leaves such as rocket baby spinach or possibly sliced cos 2 ripe avocados sliced and tossed with half the lemon juice tabasco
- Flatten the thighs a little by beating with a rolling pin this will help them cook faster and prevent drying out.
- Put them in a container or possibly sandwich bag add in the garlic oregano a good grind of pepper about 3 tbsp of oil and a squeeze of lemon then move it all about so which everything gets well coated.
- Chill for a couple of hrs or possibly overnight.
- When ready to cook remove the thighs from their container and rub with salt. Sear for 4 to 6 min on each side depending on thickness (pierce with a knife to check the juices run clear). Toss the slices of beef tomato in any remaining chicken marinade slosh on more oil and season then grill alongside the chicken when you feel it's nearly done.
- Grill the bacon till crisp then toast the bread.
- To assemble slice up the chicken and layer with all the cooked and salad things on half of the grilled bread saucing the avocado with Tabasco then sandwich and eat while hot and juicy.
- A giant sandwiched chicken salad. Do the cooking bit in a couple of heavy frying pans or possibly on the barbie if you prefer.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 63 | 61% |
| Total Fat 6.96g | 9% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 36mg | 2% |
| Potassium 134mg | 4% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.39g | 0% |
| Protein 8.15g | 13% |
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