Tuesday, December 14, 2010

Cheesy oregano chicken rolls


1 x 200g cooked chicken breast fillet - shredded
1 tablespoon chopped oregano leaves
¼ cup (25g) grated fontina
¼ cup (30g) grated cheddar
2 tablespoons whole-egg mayonnaise
¼ cup (60g) sour cream
2 ciabatta rolls, halved


Place the chicken, oregano, fontina, cheddar, mayonnaise and sour cream in a bowl and mix well to combine. Spoon onto one half of each of the rolls and top with remaining halves. Heat a large non-stick frying pan over medium heat. Place the rolls in the pan and top with a plate and can to weigh down. Cook for 1–2 minutes on each side or until golden and the cheese is melted.
+ Fontina is a semi-hard cow’s milk cheese with a sweet nutty flavour. You can substitute a good melting cheese such as Gruyère or Gouda.


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