The chicken breast, a weekly staple in most households, lean and quick to cook. Poaching and shredding the breast, allows it to be adapted to a variety of cuisines and dishes, so we’re sharing our favourite recipes. This chicken sanga, comes together in minutes and is the perfect amount of creamy, tangy and salty. A crowd pleaser for you and the kiddies alike.
Poached Chicken Ingredients:
2 x 250g Organic Chicken Breasts
1 litre Hagen's Organics Chicken Stock
3 Bay Leaves
2 Sprigs Thyme
Handful Peppercorns
Remaining Ingredients:
1 tbsp Mayo
1 tbsp Natural/Greek Yoghurt
1 tsp Capers, roughly chopped
1 tsp Dijon Mustard
1 tbsp Pickle Juice
Handful Parsley, roughly chopped
Rocket
Salt and Pepper
Sourdough Bread
Butter
Method Poached Chicken:
Heat stock in saucepan and add in bay leaves, thyme and peppercorns.
Once it comes to the boil, add in the chicken breast and bring back to the boil.
Turn heat to a low simmer and cover.
Cook for 15 minutes or until chicken is just cooked through.
Remove from heat and let sit for 5 minutes before removing the chicken.
Method Sandwich:
For one sandwich, I used 1 cup of shredded, poached chicken.
To the chicken, add in the mayo, yoghurt, capers, mustard, pickle juice and parsley.
Mix thoroughly and season with salt and pepper.
Butter both sides of the bread and spread chicken mixture.
Top with rocket and then the remaining piece of bread.
