Ingredients
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
Method
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Trim excess fat from chicken. Cut horizontally through the side of each fillet to give two thinner pieces.
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One at a time, place each piece between two sheets baking paper. Using a rolling pin, gently pound to flatten slightly.
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Place chicken in a large bowl. Add combined oil and seasoning. Toss to coat.
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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.
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To serve, split rolls in half horizontally. Spread bases with aioli. Top with chicken, lettuce, tomato and onion. Replace tops.
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Serve with shoestring fries.
