4 chicken breast fillets, approx. 125g each
4 round, wholegrain bread rolls, halved and toasted
12 cherry tomatoes, sliced
1 curly endive lettuce
4 tablespoons reduced fat mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1. To make mayonnaise, place mayonnaise, chives and parsley in a bowl and mix to combine.
2. Heat a large non-stick frypan and cook chicken, for 4-5 minutes each side, or until golden and tender.
3. Place a chicken breast on the base of each roll. Top with tomato and lettuce. Spoon mayonnaise over and top with remaining roll halves.
2140 kj/510 calories per serve
Source : Fitness Food