Chicken and peach sandwich recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 635 calories / serving
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093190 chicken and peach sandwich HERO

Rub the chicken breasts with the olive oil and season well. Heat a frying pan over a medium-high heat and pan fry the chicken breast for 10-12 minutes, turning occasionally, until cooked through with no pink showing.

Once the chicken is cooked, slice thinly. Spread the mango chutney on half of the slices of bread and arrange a few spinach leaves and slices of chicken on top. Top with the canned peach slices and then another slice of bread on top to create the sandwiches.

Garnish with a spinach leaf and serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 1 medium wholemeal sandwich loaf, cut into 1 inch thick slices
  • 200g canned peach slices, drained
  • 50g mango chutney
  • 2 small skinless chicken breasts
  • 25ml olive oil
  • salt
  • pepper
  • 50g spinach leaves
  • Energy 2690kj 635kcal 32%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 19g 21%
  • Salt 3g 50%

of the reference intake
Carbohydrate 97.4g Protein 37.4g Fibre 15.1g


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