- 4 free-range chicken breasts
- 2 T Worcester sauce
- 1 t smoked paprika
- ½ cup olive oil
- 1 ciabatta
- 120 g brown mushrooms, sliced
- 200 g cherry tomatoes
- Sea salt and freshly ground black pepper
- 100 g baby spinach, wilted
Preheat the oven to 180°C.
Add the chicken, Worcester sauce, smoked paprika and ¼ cup of the olive oil to a bowl and leave to marinate for 15 minutes.
Place a pan with 1 T olive oil over a medium to high heat. When hot, pan-fry the chicken breasts for 15 to 20 minutes, or until cooked through but still succulent.
Place the ciabatta in a hot oven until warmed through.
In a separate pan over a medium to high heat, fry the mushroom and cherry tomatoes in the remaining olive oil, seasoned to taste, until the former are cooked through and the latter blistered.
Cut the ciabatta into four sections and slice the chicken.
Fill the bread with the chicken, tomato and mushroom and top with wilted spinach.
Per serving: 2791.1 kJ, 34.3 g protein, 35.8 g fat, 47.8 g carbs