INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200c/Gas 6.
1 Cut the crust off the bread and discard. Whizz the bread in a food
processor to make fine crumbs.
2 Scatter the crumbs onto a non-stick baking tray and put in the oven for
4-5 minutes until dried and pale golden.
3 Sandwich the chicken breast between two sheets of greaseproof paper and
flatten with a mallet or rolling pin to a thickness of about 1cm.
4 Place the flour in a shallow bowl with the seasoning and some salt and
pepper. Beat the egg in a separate shallow bowl.
5 Remove the breadcrumbs from the oven and heat a little oil in a frying
pan. Dip the chicken first in the seasoned flour, the egg and coat in the
crumbs.
6 Cook the chicken in the pan for three minutes on each side until well
browned and cooked through.
7 Discard any remaining breadcrumbs and place the bacon on the baking tray.
Cook in the oven for five minutes until cooked through.
8 Roll up the iceberg lettuce and finely shred. Slice the tomato. Snip the
chives into a small bowl and mix with the lemon mayonnaise. Butter the
bread and start to make the sandwich.
9 Place the shredded lettuce and sliced tomato on one slice of bread and
top with the bacon, Squirt over a little mustard.
10 Remove the chicken from the pan and drain briefly on kitchen paper.
Place a buttered piece of bread on the bacon then place the fried chicken
on top.
11 Spoon over the mayonnaise then top with the final slice of bread. Push
four cocktail sticks into the sandwich then cut into quarters and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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