2 chicken, fillets
1 tablespoon(s) olive oil
pepper, freshly ground
1 sprig(s) thyme
1 sprig(s) oregano
1 sprig(s) rosemary
2 clove(s) of garlic, crushed
2 tablespoon(s) butter
For the baguettes
3 green bull's horn peppers, red, stems and seeds removed, cut in half lengthwise
2 yellow bell peppers, stems and seeds removed, cut into thin strips
2 carrots, cut into large strips
2 zucchinis, cut into thin strips
2 tablespoon(s) olive oil
240 g bread, (2 baguettes)
1 lettuce
4 tablespoon(s) mayonnaise


1.For the chicken
2.Preheat oven to 180* C (350* F) Fan.
3.Place a pan over high heat and let it get very hot.
4.In a bowl, add the chicken, olive oil, salt, pepper and garlic. Toss to coat.
5.Transfer chicken to hot pan and sauté until golden on all sides.
6.Prepare a small baking pan that is just large enough to fit the chicken, by adding all of the sprigs of herbs on the bottom.
7.When the chicken has turned golden, add the butter and let it melt.
8.As soon as it starts to sizzle, transfer chicken to baking pan and lay over herbs. This way all of the aromas from the herbs will get in to the chicken as it is cooking.
9.Pour the hot butter over it and bake for 15 minutes.
10.For the baguettes
11.In a bowl, add all of the vegetables apart from the curly lettuce and drizzle with olive oil, salt and pepper.
12.Place a grill pan over medium heat and let it get very hot.
13.Add the vegetables and grill on both sides, until they are cooked through. Be careful because each vegetable has needs a different amount of time to cook.
14.Cut the chicken into slices.
15.Cut the baguettes in half, lengthwise, from one end to the other.
16.Fill with lettuce, chicken, mayonnaise and grilled vegetables.
17.Cut each baguette into 3 pieces and serve.

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