- 4 free-range chicken breasts
- 3 cups organic chicken stock
- 1 cup plain Bulgarian yoghurt
- 8 anchovy fillets
- 1/3 cup chopped parsley
- 2 T chopped chives
- 1 loaf rye bread, sliced
- 150 g feta, thinly sliced
- 1 head cos lettuce
- Sea salt and freshly ground black pepper
Place a saucepan over a medium heat and add the chicken breasts and stock.
Bring to a gentle simmer and poach the chicken breasts for 15 to 20 minutes, or until tender but with the flesh still firm to the touch. Drain, then slice the breasts.
Add the yoghurt, anchovy fillets, parsley and chives to a bowl and blend until combined.
Spoon over the rye bread and top with the sliced chicken.
Finish off with a few slivers of feta and a cos lettuce leaf, season to taste and serve immediately.
Per serving: 2408.4 kJ, 53.6 g protein, 15.3 g fat, 52.1 g carbs
TASTE’s take: This sandwich is perfect for kids' or grown ups' lunchboxes.