Chicken Club Sanga

Method

• 1)

  Put a pan on high heat on the stove. On a sheet of baking paper butterfly 2 chicken breast then place 2 slices of prosciutto on the side without the skin on each chicken breast. Then lay some more baking paper over the top and bang them out with a rolled pin or similar until they are 5mm thin. Season the skin side with salt and pepper then wack some olive oil into the pan and cook the chicken skin side down with a weight on top (like another pan) for a couple of minutes until golden then flip over and cook until the prosciutto is crispy (approximately 2 minutes). You can then set them aside on a plate to rest.

• 2)

  Finely slice some chives and add a tsp of chives to a heaped tbsp of your favourite mayo. Very finely slice 1 tomato, then squash half an avocado and season with salt and pepper, then tear a handful of lettuce and set all that to one side.

• 3)

  Lay a piece of bread over the cooked chicken breasts and cut them to the size of the bread.

• 4)

  You can then toast the 3 slices of bread.

• 5)

  To assemble start by laying down a slice of toast, spread with half the mayo, add lettuce, tomato, chicken, then spread on another slice of toast and close off the first half of the club. You can then spread some avocado on the top of that slice, add lettuce, tomato, second piece of chicken then mayo the top slice of toast and seal off your club. Carefully cut in half or quarters and secure by using toothpicks or skewers.

• 6)

  Add a handful of your favourite crisps and enjoy!