- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Mild, sweet snow pea sprouts add freshness and crunch to these chicken pockets.
Ingredients
- 1 avocado, coarsely chopped
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried chilli flakes
- 75g (1 1/2 cups) panko breadcrumbs
- 4 (about 500g) uncrumbed chicken breast schnitzels
- Extra virgin olive oil, to shallow-fry
- 2 pita bread rounds, halved
- 50g snow pea sprouts, trimmed
- 1 truss tomato, sliced
- Chilli sauce, to serve
- Fresh basil leaves, to serve
Method
- Step 1Use a fork to coarsely mash the avocado in a bowl. Add the mayonnaise and mash to combine. Season. Set aside.
- Step 2Combine the mustard and chilli in a bowl. Place breadcrumbs on a plate. Use a pastry brush to brush the chicken with the mustard mixture. Press both sides well into the breadcrumbs. Place on a tray.
- Step 3Pour enough oil into a large frying pan to come 2cm up the side. Heat over high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until crisp and cooked through. Transfer to a plate. Drain excess oil from the pan. Warm the bread in the pan for 30 seconds each side.
- Step 4Serve the bread topped with the avocado mixture, chicken, sprouts, tomato, chilli sauce and basil.
- Low carb
- Lower gi
Nutrition
2687 kj
Energy
34g
Fat Total
7g
Saturated Fat
3g
Fibre
39g
Protein
42g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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