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Cold chicken for sandwiches, Prescriptions, Any category, Any kitchen, Any menu, Sandwiches, American cuisine, Low-calorie food, Club sandwich

Ingredients portion 4

Fillet of chicken breast 2 pieces

Soy sauce 2 tablespoons

Rice vinegar 1 tablespoon

Ground dried garlic ½ teaspoon

Pepper mixture to taste

Cooking instructions 1 hour + 1 hour

1 Cut each fillet into 2 pieces and baste lightly. Put in a pan, add the sauce, vinegar and garlic. Mix with your hands and allow the chicken to marinate in the refrigerator for one hour.

2 Preheat the oven to 200 degrees centigrade.

3 Place the breasts on a double layer of foil 4 side by side. Sprinkle with freshly ground pepper. Wrap in a foil envelope and place in the oven. If the chicken is juicy, you can pour it over the breasts before baking.

4 Leave in the oven for 30 minutes, opening the flaps of the envelope 5 minutes before the end to give a golden crust.

5 Refrigerate without removing the foil and put in the refrigerator.

Recipe tip If using for a sandwich, put a spoonful of Dijon mustard and peanut paste on each breast. Alternatively, just wrap in a salad leaf.

Mayonnaise sauce with dill, lemon and pepper

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .