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Minty Curry Chicken Sandwich




Source of Recipe


Grilled Cheese


List of Ingredients




2 pieces of chicken breast, boiled until fully cooked
1 tbsp olive oil
1 tbsp garlic, finely diced
2 tbsp mayonnaise
1 small onion sliced
1 tbsp butter (optional)
1 tsp honey
dash of salt and pepper
1 tsp mint leaves or basil leaves, finely diced
2 tbsp curry powder (found in Asian stores)
2 cups alfalfa sprouts
4 slices of sourdough bread
8-10 slices of Monterrey/cheddar cheese or desired amount (packaged as whole cheese)

Recipe



Boil water over high heat. Once the water is boiling add the chicken and reduce heat to Med. Cook until tender and the chicken is no longer pink. Drain and set aside to cool. Once cooled, shred the chicken.

Heat olive oil in a medium size Teflon® coated non-stick skillet over medium heat. Sauté onions until tender and browned. Add garlic and mint leaves and stir for 2 minutes. Add the shredded chicken, mix together and add curry powder, salt and pepper, mixing well.

Reduce heat to medium low. Drizzle honey over the chicken and blend. Add Monterrey/cheddar cheese slices on top of chicken until completely covered. Cover for two minutes until cheese is melted. Add butter (optional) on one side of bread and grill in a Teflon® coated non-stick skillet until browned. Add mayonnaise to the other side. Add alfalfa sprouts to the mayonnaise side of the toast, add the curry chicken mix and top it with other slice of bread. Makes 2 sandwiches.