Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 Bread slices (white bread)
- 200 grams Chicken breast
- 1⁄4 tsp Ginger garlic paste
- 1⁄4 tsp Pepper powder
- 1⁄4 tsp Salt
- 3 tbsp Mayonnaise
- 1⁄2 tsp Mustard powder (freshly ground)
- 1⁄4 cup Lettuce
- 1⁄2 tsp Oil
- FOR MUSTARD POWDER
- 1 tsp Black mustard
- 2 tsp Sugar
- =
Directions
In a blender add mustard seeds and sugar. Grind it into fine powder. Keep it aside.
Heat ½ tsp oil in a pan, to it ginger garlic paste, saute for few seconds then add chicken breast, salt snd pepper powder. Saute the chicken for a minute then add ¾ cup water. Let the chicken cook with lid on. This should take about 5 to 6 minutes. After 5 to 6 minutes when chicken is fully cooked and all the water has gone, put off the flame.
Transfer the cooked chicken to a plate. Shred the chicken using fork as shown in the collage.
Now to the shredded chicken add ground mustard powder and mayonnaise. Mix well. Keep it aside.
Take a bread slice chop off its sides (brown part). Repeat the process for all the bread slices. Keep it aside.
Place a bread slice on a plate, spread chicken mayonnaise mixture as required may he around 1 tbsp then over it place chopped lettuce over which place with another fresh bread. Slice it diagonally or vertically and serve it.