Healthy Roast Chicken Sandwich

Image via Wikipedia

What a spread!

Brought to you by FairPrice

Combining the goodness of two great oils, FairPrice Canola Olive Classic Spread is a delightfully healthy and tasty staple that your whole family will love

ANNETTE TAN

food@newstoday.com.sg

Both olive oil and canola oil are renowned for their healthful properties. FairPrice has combined the benefits of the two into one wholesome spread that your whole family can enjoy.

Both oils are great sources of omega three fatty acids, which have been shown to help lower cholesterol levels. This in turn, experts say, helps reduce the risk of heart disease, cancer, diabetes and high blood pressure.

Taste-wise, FairPrice Canola Olive Classic Spread is equally delicious. It has a wonderfully salubrious quality to it and spreads easily even straight from the fridge. It is Halal and lactose-free, making it a safe and nutritious choice for all.

I like to use it on toast in the mornings and in sandwiches that I put together for lunch or when I'm on the go. Case in point: This tasty roast chicken sandwich that you can prepare for the family - a healthy and delicious snack to sup on straight from their lunch box.

FairPrice Canola Olive Spread ($3.85, 500g) is available at all FairPrice supermarkets.

Healthy Roast Chicken Sandwich

Serves 2

• 1 stalk rosemary
  
• 1/4 tsp salt
  
• 1 clove garlic, peeled
  
• 1 tbsp olive oil
  
• 1 fresh chicken breast
  
• 2 tbsp balsamic vinegar or balsamic vinegar glaze
  
• 4 slices wholemeal
  
• 1 tbsp FairPrice Canola
  
• Olive Classic Spread
  
• A few salad leaves
  
• 1 tomato, sliced
  

1. To make roast chicken, crush rosemary, salt and garlic with olive oil in a mortar until the garlic and rosemary are well broken up.
   
2. Rub this marinade over the chicken breast and leave covered in the fridge for at least 30 minutes.
   
3. In the meantime, pre-heat oven to 180°C.
   
4. Place marinated chicken breast on a piece of foil on a baking tin and bake for 20 minutes. Remove and pour balsamic vinegar over the breast and set aside. You can do this a day in advance and keep the roasted chicken in the fridge until ready to use.
   
5. To assemble sandwiches, slice the roast chicken breast.
   
6. Place two slices of bread on a cutting board and spread with FairPrice Canola Olive Classic Spread.
   
7. On one slice of bread, place a few salad leaves, topped with a slice of tomato. Place chicken breast slices on top and cover with the other slice of bread.
   
8. Repeat with the next two slices of bread.
   

From TODAY, Makan – Thursday, 30-Jul-2009

Related articles by Zemanta

• Making another zucchini salad (timesunion.com)
• Dinner for Two - Fresh from the Garden and Montclair Farmers Market (manoavino.typepad.com)
• Bruschetta with Cheese and Peppers (simplycooking.wordpress.com)
• Father's Day lunch (timesunion.com)
• Eggplant and Chicken Puttanesca Stacks - Almost Meatless Virtual Potluck (christie-corner.blogspot.com)
• Garden Fresh Japanese Eggplant (winecommonsewer.com)
• Reader recipes: Pasta salads (timesunion.com)
• Recipes: Spinach Salad with Salmon, Balsamic-Rosemary Vinaigrette and more (seattletimes.nwsource.com)
• Bonnie Stern: A lunch you can find in the garden, mostly (network.nationalpost.com)
• What's for Dinner Tonight? (marksdailyapple.com)