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Categories:
potatoes ground mustard ground cumin chicken breasts Cheddar cheese sour cream plain yogurt chives bread rolls lettuce leaves tomatoes red onion sweet chili sauce
Viewed: 43 - Published at: 7 years agoIngredients
- 8 None equal-sized baby potatoes
- 2 tsp ground mustard
- 2 tsp ground cumin
- 2 small boneless skinless chicken breasts
- 8 slices Cheddar cheese
- 1/3 cup sour cream
- 1/2 cup plain yogurt
- 1 tbsp chopped chives
- 4 None multigrain bread rolls
- 4 small lettuce leaves, torn
- 2 medium tomatoes, sliced
- 1 medium red onion, cut into thin rings
- 2 tbsp sweet chili sauce
Method
- Preheat the oven to 425°F. Pierce potatoes with a skewer. Place potatoes in a microwave-safe dish. Microwave on high (100%), for 3 mins. Cool slightly.
- Cut each potato into quarters. Place in a baking pan. Spray with no stick cooking spray. Season with salt, tossing to coat. Bake, turning occasionally, for 25 mins, or until browned and tender.
- Meanwhile, combine mustard powder and cumin. Cut chicken in half horizontally; sprinkle both sides with spices.
- Heat a grill pan on medium-high heat or preheat the grill to medium. Spray chicken with cooking spray. Cook chicken for 2 mins each side or until browned and cooked through. Transfer to heatproof plate. Top with half the Cheddar cheese.
- Whisk sour cream, yogurt and chives in small bowl until smooth.
- To serve, toast rolls. Place bread bottoms on plates. Top with remaining Cheddar cheese, lettuce, chicken, tomato, onion and sour cream mixture. Drizzle with sweet chili sauce. Top with remaining bread. Serve with potato wedges.
