Ingredients
- 1 pack Moy Park Southern Fried Chicken Mini Fillets
- 1 lemon
- 1 red chilli, halved, deseeded and thinly sliced
- 2 cloves garlic, crushed
- A pinch of sea salt
- Freshly ground black pepper
- 4 fresh brioche rolls, halved
- 2 carrots
- 1 small white cabbage, outer leaves torn off, cut into 4 wedges
- 1 small onion, peeled and very finely sliced
- 2 tablespoons fat-free natural yoghurt
- 1 tablespoon grainy mustard
- A pinch of sea salt
- Freshly ground black pepper
- A handful of rocket
Method
- Preheat your oven to 200ºC/400ºF/Gas 6.
- To prepare the marinade, zest and juice the lemon in to a bowl and add the sliced chilli and crushed garlic. Season with salt and freshly ground black pepper.
- Place the Mini Fillets on a baking tray and spoon over the marinade. Leave to marinate in the fridge for half an hour.
- To prepare the coleslaw, peel the carrots and cut in to ribbons. Finely slice the cabbage and the onion and place in a bowl with the carrot, yoghurt and mustard. Mix well and season with salt and freshly ground black pepper.
- Bake the Mini Fillets in the oven for 12 - 15 minutes, and check the meat is cooked through before serving.
- To serve, toast the halved rolls under a hot grill or in the oven, and fill with rocket and chicken. Finish with a dollop of coleslaw.