2 x 300g chicken breast fillets
1 tblsp olive oil
1 tblsp lemon, herb and garlic seasoning
4 soft bread rolls
1/3 cup aioli
4 baby cos lettuce leaves, washed
1 large vine-ripened tomato, sliced
1⁄2 small red onion, thinly sliced
Shoestring fries, to serve
Trim excess fat from chicken. Cut horizontally through the side of each fillet to give two thinner pieces.
One at a time, place each piece between two sheets baking paper. Using a rolling pin, gently pound to flatten slightly.
Place chicken in a large bowl. Add combined oil and seasoning. Toss to coat.
Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until browned. Reduce heat to low. Cook, covered, for a further 3 to 4 minutes, or until chicken is cooked through. Remove.
To serve, split rolls in half horizontally. Spread bases with aioli. Top with chicken, lettuce, tomato and onion. Replace tops.
Serve with shoestring fries.