Chicken and peach sandwich recipe

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  • 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 and view the full Food safety at home video.

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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
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  • Energy 2691kj 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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