4 brioche buns
4 chicken fillets
6 teaspoons of Karen’s Spicy Marinade
6 teaspoons of mayo
One vine ripened tomato
Mixed leaf salad
Preheat oven to fan 200 degrees
Place a length of cling film on your work surface & using a round biscuit cutter or similar which is slightly smaller than the bun, cut four round fillets placing the thickest part of the chicken to one edge of the cutter. If the fillet is too small, fold the clingfilm back over the fillets & using a rolling pin, make to size.
Place fillets in roasting tin & coat each one with one teaspoon of marinade then cook uncovered for 25 minutes (check thickest part to ensure fully cooked).
Mix the remaining marinade with the mayo & slice the tomatoes.
When ready for assembling, place fillet on bottom side of the bun then add tomato, mixed leaf & the spicy mayo ... all done!