From whence an egg….

January 29, 2014

: Remember to always keep raw chicken away from other foods. If using ground chicken for a burger proceed as you normally would for any hamburger patty. If using whole breasts, cut in half and pound with a kitchen mallet in order to tenderise before marinating. Our healthy Cumin and crème fraîche chicken sandwich.

: Chicken breasts on the grill. Make sure that you cook your chicken all the way through to an internal temperature of 75℃ (165℉).

: Cumin and lemon marinated grilled chicken sandwich with goat cheese, avocado and crème fraîche. Refreshingly delicious!

: Cumin and lemon marinated grilled chicken sandwich with goat cheese, avocado and crème fraîche. Refreshingly delicious!

Cumin and Lemon Marinated Grilled Chicken Sandwich with Goat Cheese, Avocado and Crème Fraîche

(Recipe serves 2)

2 Chicken breasts, halved and pounded to tenderise

1 tbs. Extra virgen olive oil

1/2 tsp. Groung Cumin

1/2 tsp. Ground Corriander

1/4 tsp. Salt

Juice of one Lemon

Ciabatta or crusty bread, grilled on the BBQ

Spinach leaves
Sliced avocado
Goat’s cheese
Sliced green mango
Fresh sprigs of coriander

Crème Fraîche (or equally substitue 1/2 cup sour cream mixed with 1 1/2 tbs. 18% cream)

Preheat your barbecue to 300º C (575º F).
To make the marinade, mix the dry ingredients with the olive oil and the lemon juice.
Filet the chicken breasts to obtain two equally sized pieces and lightly pound with a kitchen mallet to tenderise.
Coat with the marinade and place in the refrigerator for the time it takes the BBQ to pre-heat.
Meanwhile, prepare the fillings.
When the BBQ reaches temperature, grill the chicken filets for about 3 minutes on each side, until the juices run completely clear or until the internal temperature reaches 75℃ (165℉). .
Serve with the fillers and a generous helping of the Crème Fraîche.

Tip: Serve with salt and peppered credités and the remainder of the Crème Fraîche.

Posted on January 28th, 2014 by Matthew C. exclusively for BBQXL