Chicken sandwich with cowboy butter
Cook Time 20 minutes
Protein Servings 1
Vegetable Servings 2
Ingredients
2 tsp crushed garlic
3 tbs fresh chopped chives
3 tbs fresh chopped thyme
1 tsp paprika
1 tsp chilli flakes
1 tsp salt
1 tsp pepper
50g butter
2 large chicken thighs
Fresh French bread
⅓ cucumber
Small wedge of cabbage
3 tbs fresh chopped dill
1 tsp rice vinegar
1 tsp soy sauce
2 tbs mayonnaise
3 tbs fresh chopped chives
3 tbs fresh chopped thyme
1 tsp paprika
1 tsp chilli flakes
1 tsp salt
1 tsp pepper
50g butter
2 large chicken thighs
Fresh French bread
⅓ cucumber
Small wedge of cabbage
3 tbs fresh chopped dill
1 tsp rice vinegar
1 tsp soy sauce
2 tbs mayonnaise
Directions
Cowboy butter: In a bowl combine 2 tsp crushed garlic, 3 tbs chives, 3 tbs thyme, 1 tsp paprika, 1 tsp chilli flakes, 1 tsp salt, 1 tsp pepper and 50g softened butter. Mix well. Set aside half of the butter.
Chicken: Using one half of the butter, preheat a pan to medium heat and add the cowboy butter. Lay the chicken thighs in the butter and cook for 6-7 minutes per side, until cooked. Remove & set aside.
Salad: While the chicken thighs cook, finely slice ⅓ cucumber and a small wedge of cabbage. Add to a bowl with 3 tbs chopped dill, 1 tsp rice vinegar, 1 tsp soy sauce and 2 tbs mayonnaise. Mix well.
Assemble: Slice the french bread into sandwich sized pieces. Cut in half. Lightly toast the bread. Spread the remaining butter, top with chicken and salad. Enjoy!
Chicken: Using one half of the butter, preheat a pan to medium heat and add the cowboy butter. Lay the chicken thighs in the butter and cook for 6-7 minutes per side, until cooked. Remove & set aside.
Salad: While the chicken thighs cook, finely slice ⅓ cucumber and a small wedge of cabbage. Add to a bowl with 3 tbs chopped dill, 1 tsp rice vinegar, 1 tsp soy sauce and 2 tbs mayonnaise. Mix well.
Assemble: Slice the french bread into sandwich sized pieces. Cut in half. Lightly toast the bread. Spread the remaining butter, top with chicken and salad. Enjoy!