There is something about that soft butter prego roll with tender chicken breast together with a lemony mayo that can just make your day! I love adding a little spice in the form of Paprika or Peri Peri dust on the mayo or on the chicken, it is all up to you!
What You’ll Need
- 2 prego buns
- 2 Chicken breasts
- Salt & Pepper
- Olive Oil
- A few rocket leaves
- 1 garlic clove, minced
- 1-2 chillies, deseeded and sliced finely
- 1 Tbsp thyme leaves
- Half bottle of That Mayo!
- 1 tsp of Paprika/Peri Peri (your choice)
- 1 Lemon, half juice half cut into wedges for garnish
For the fries
- All the potatoes, cut into wedges
- Caramelised onions:
- 2 onions, sliced thinly
- 1 Tbsp honey (not essential)
- Half cup of water
Turn oven on to 200 degrees C.
Toss potato wedges together with olive oil, salt and pepper and place into oven for 15-20 minutes, turning occasionally, until golden brown and soft inside.
Meanwhile, place the chicken onto a chopping board and cover with clingfilm or the original packaging. Take a heavy pan or rolling pin and have some fun! Tenderise the chicken fillets until they are flat. Season with salt and pepper.
In a pan over medium to high heat, heat up olive oil and add the chicken pieces, fry until golden brown on each side, 3-5 mins per side. Add in the garlic, chillies and thyme and sauté together for a minute or two. Do not allow to get black. Turn down the heat if necessary. Remove the chicken and squeeze over the juice of half the lemon and cover.
Wipe out the same pan then add olive oil and toss in onions. Allow them to become translucent, about 2-3 minutes. Then add the honey and allow the onions to caramelise another 2-3 minutes. Add a little water and allow to cook down. Remove onions and wipe out the pan.
Place the rocket leaves on to the bun, place the chicken fillet on top with the onions and serve with the potato wedges and lemon wedges.
In a small ramekin, take the mayo add some salt and pepper and the paprika, mix and serve.