- Main dishes
Chicken, honey mustard and pickled beets sandwiches
Cooking 7 minutes
Preparation 30 minutes
4 servingsIngredients
1/2 bag (142 g) of Florette beet julienne
30 ml (2 tbsp.) of cider vinegar
30 ml (2 tbsp.) of sugar
2 skinless chicken breasts
15 ml (1 tbsp.) of chicken seasoning
4 sesame kaiser buns
60 ml (1/4 cup) of honey mustard
4 Boston lettuce leaves (Optional)
Steps
- In a bowl, mix the beet julienne with the vinegar and sugar. Cover and leave to marinate for 15 minutes in the fridge.
- Cut the chicken breasts in half lengthwise to obtain four cutlets. Season with chicken seasonings.
- In a skillet, heat a little olive oil over medium heat. Cook the cutlets for 7 to 10 minutes, turning them several times during cooking, until the inside of the chicken meat has lost its pinkish hue.
- Cut the buns in half lengthwise. Spread the honey mustard on the inside of the buns.
- If desired, place a lettuce leaf on the base of the buns. Garnish with chicken cutlets and marinated beet julienne. Cover with the tops of the buns.
Recipe developed in partnership with Pratico-Pratiques:
http://www.pratico-pratiques.com/
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