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Warm Dijon Chicken Sub

by Kate Mate (follow)
Kate Mate
Lunch (1798)      Chicken (692)      Salad (362)      Sandwiches (9)     
Turkish bread, coleslaw and some chicken marinated in Dijon mustard, these are the makings of a great sandwich.

Finished sub
Dijon Chicken Sub ready to eat

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 1 sandwich

1/4 cup of red cabbage finely sliced
1/4 cup of green cabbage finely sliced
1/4 cup of carrot finely sliced
1/2 red onion thinly sliced
1/4 cup of whole egg mayonnaise
1 clove of garlic crushed
1 Turkish roll
3 chicken tenderloins
2 tablespoons of Dijon mustard
1 tablespoon olive oil
1-2 tablespoons butter or nuttelex

Add chicken to a bowl with the mustard and mix well to coat the chicken.

Finished sub
Coat the chicken in Dijon mustard

Turn a fry pan onto high heat and add the oil.
Add chicken to the pan and cook for one minute on each side then turn the heat down to low.
Turn every one to two minutes to ensure the chicken doesn't burn.

Finished sub
Turn chicken so it doesn't burn

While the chicken is cooking, combine mayonnaise and garlic and mix well.
To make the coleslaw add carrot, onion and both cabbages to a large bowl and add the mayonnaise, mixing well to coat.
Set aside the coleslaw while chicken is cooking.

Finished sub
Coleslaw great on it's own too

Cut the Turkish roll lengthways and spread on desired amount of butter or nuttelex.
When chicken is cooked take it out of the pan and place on a board to cool slightly.
Cut tenderloins in half and place on the Turkish roll.

Chicken on the sub
Place chicken on the Turkish roll to cover the base

Top with a generous spoonful of coleslaw and you're done.

I like this Recipe - 4
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