Fixings
4 chicken bosoms
3 cuts white bread, toasted
1 egg
1 tsp Dijon mustard
get-up-and-go 1 lemon
, juice from ½
4 tbsp diminished fat mayonnaise
4 ciabatta buns, warm or toasted
Strategy
Warm flame broil to high. Put the chicken bosoms between 2 bits of stick film and bash with a moving pin until they're about a large portion of their unique thickness. Whizz the toast in a nourishment processor to harsh breadcrumbs, at that point tip out onto a plate.
Beat the egg and mustard together in a bowl and season. Dunk the chicken into the egg, let the overabundance trickle once more into the bowl, at that point press into the toasty breadcrumbs. Put under the flame broil on a level heating sheet and barbecue for around 10 mins, turning once, until brilliant and fresh on both sides and the chicken is cooked through.
Beat the lemon pizzazz, squeeze and bunches of dark pepper into the mayonnaise. Spread a portion of the mayo onto the base parts of the buns, best with a chicken bosom and plate of mixed greens of your decision and serve.
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