Poached chicken and avocado sandwich
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 599 / Protein 29g / Carbohydr. 39g / Fat 32g
Ingredients (1 servings)
|1||chicken breast (small)|
|100 ml||chicken stock|
|0.5||bell pepper (red)|
|2 slices||sandwich toast|
|30 g||cream cheese|
|sweet chili sauce for serving|
large saucepan, grill pan, cutting board, knife
Rivaner, fine dry, 2013
Thanks to its fine fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with poultry. The ideal drinking temperature of 8 – 9°C/46 – 48°F releases the fine minerality and nice spiciness of the young wine best.
In a large saucepan, bring chicken stock and bay leaf to a boil and then reduce to a simmer. Add chicken breast to saucepan and poach for approx. 5 – 10 min. until cooked through. Remove from saucepan and allow to cool.
100 ml chicken stock / 1 bay leaf / 1 chicken breast
Cut red onion, bell pepper, and avocado into thin strips.
cutting board, knife
0.33 onion / 0.5 bell pepper / 0.5 avocado
Toast bread slices on a grill pan over medium heat for approx. 1 – 2 min. per side.
2 slices sandwich toast
Cut chicken into strips. On one slice of bread, layer lettuce, chicken, avocado, bell pepper, and onion. Season to taste with salt and pepper. Generously spread cream cheese over second piece of toast and place on top. Cut sandwich diagonally and serve with sweet chili sauce!
2 leaves lettuce / 30 g cream cheese / salt / pepper / sweet chili sauce for serving