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Sweet Chicken Sandwich
Added
21 Oct 2012

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Sweet Chicken Sandwich | Snap a Bite

Here in Belgium, it's been relatively warm these last few days. Since it will probably be awhile until that happens again, and since we're already craving the next barbeque, I thought I’d make something to go with those last summer rays.


Sweet Chicken Sandwich | Snap a Bite

Some of you may have noticed that this sandwich is in fact... a sandwich, which means food to go! Once it's made, you can easily transport the 'sammich' to your garden, the park, or any other piece of greenery and eat it there. It's what we did, surroundings add flavor, I kid you not!

Sweet Chicken Sandwich | Snap a Bite

You can enjoy the wholesome blend of succulent chicken, palatable bell pepper and mouthfuls of mango and mozzarella. Take a bite, close your eyes, and just imagine yourself on the beach somewhere. It’s also easy on the digestive system, so after enjoying lunch, you can still enjoy the great outdoors. (While you still can without a rain coat!)

Sweet Chicken Sandwich | Snap a Bite

So pack one of these taste grenades per person and venture out! Not too far of course, because you best partake while they're still warm.



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Sweet Chicken Sandwich

Preparation time: 10 min
Cooking time: 25 min
Serves: 2-3 servings

Ingredients

 show US units 
1 french bread (80 cm)
50 gr cornflakes (classic, no-sugar added, crushed)
25 gr parmesan cheese (grated)
1 chicken breast(s)
1 red bell pepper(s)
1 ball(s) of mozzarella
1 mango(s) (cut into slices)
1 knob of butter
6 teaspoon(s) of honey-chilli sauce

Preparation

Cut the bell pepper in 8 parts.
Lay them skin side up in a baking tray.
Grill for 10 minutes.

Mix the crushed cornflakes with the parmesan cheese.
Cut the chicken breast into 3 thin slices of chicken.
Roll the slices into the cornflakes/parmesan cheese mixture.
Bake the chicken in a hot frying pan with a knob of butter.

Cut the bread into 3 parts.
Cut each part open.
Spread sauce on both sides.
Add chicken, bell pepper and mozzarella.
Sprinkle with leftover cornflakes/parmesan mix.

Place in the oven for 10 minutes on 200°C (400°F).
Once out of the oven, top off with mango.


source:

a recipe thought out by Snap A Bite.

 

Notes from readers

Kelly Senyei (Just a Taste)  •  10/24/2012 1:35:17 PM
Just discovered your blog and am so happy to have found it! Your photography is stunning!
Sarah | Snap a Bite  •  10/25/2012 12:06:26 AM
Thanks for your sweet comment Kelly!
I'm still exploring the world of food photography and a comment like this keeps me going :)
Victoria Secret Sale  •  12/5/2014 11:34:29 PM
This looks delicious! I've never considered making a more Southwestern style risotto, but the flavors sound phenomenal. Great pictures as well!
http://www.sweety-bengal.fr  •  12/5/2014 11:39:39 PM
This looks delicious! I've never considered making a more Southwestern style risotto, but the flavors sound phenomenal. Great pictures as well!
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