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Irish Chef Colin Magee prepares this appetizing sandwhich that is just too good for a lunchbox
Mix the pine nuts and basil leaves with the mayonnaise, season with salt and pepper and set aside. Gently poach the chicken breast in water with the onion, peppercorns, bay leaf, thyme and garlic for 10-12 mins, until the chicken breast feels firm. Turn off the heat and let the chicken breast cool in the liquid, then remove and discard the skin.
Slice the chicken breast thinly and mix with the mayonnaise. Fill your favourite bread with the chicken filling and enjoy!
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