1 tablespoon of butter
1 teaspoon of olive oil
1 medium-sized chicken breast (500g), skin and boneless, cut into strips
1/2 teaspoon of salt
1 tablespoon of English Worcestershire sauce
2 medium-sized bananas (260g), sliced lengthwise
1/2 tablespoon of grated ginger
1 baguette of French bread (300g) with 50cm in length
1 cup of parsley leaves (80g)
1/2 cup of mango chutney (160g)
1 tablespoon of butter
1 teaspoon of olive oil
1 medium-sized chicken breast (500g), skin and boneless, cut into strips
1/2 teaspoon of salt
1 tablespoon of English Worcestershire sauce
2 medium-sized bananas (260g), sliced lengthwise
1/2 tablespoon of grated ginger
1 baguette of French bread (300g) with 50cm in length
1 cup of parsley leaves (80g)
1/2 cup of mango chutney (160g)
In a large skillet, over low heat, melt the butter and olive oil
Add the chicken, season with salt, and cook, stirring occasionally, until it's cooked through (approximately 2 minutes)
Add the English Worcestershire sauce and cook at high heat until the chicken is slightly browned (approximately 2 minutes)
Transfer the chicken to a bowl and reserve
In the same skillet, add the banana and ginger and fry over high heat until golden brown (approximately 3 minutes). Reserve
Cut the bread in half
Cover the bottom with parsley and top with reserved chicken, banana, and mango chutney
Cover with the other half of the bread and cut into four pieces
Place the sandwiches on a tray and serve
572 calories per serving.
