Friday, October 12, 2007
Hearty Chicken Roti Sandwich for the Ski Slopes
It's going to be ski season again, and I can't wait to bring my little ones onto the ski slopes. Most of the ski slopes open around the 3rd week of November, and there will be a line of cars heading towards the mountains then.
In the meantime, I'd like to share this fun little recipe that I often make for breakfast before hitting the ski slopes in the early mornings. The ingredients are so versatile and you can use leftover chicken and mashed potatoes from the dinner the night before.
Whole wheat bread
Cooked chicken breast, finely chopped
1/4 c chopped red onion
1 bird's eye chilie, choped (optional)
1/4 c chopped red bell pepper
1/4 c chopped celery
1/4 c green peas
1/2 c mashed potatoes
pepper and salt
Heat non-stick skillet with some butter. Saute the chopped onions, celery and red peppers together for 2-4 mins over low heat. Add chicken, Worcestershire sauce, salt and pepper. Add in desired amount of mashed potatoes (I usually use about 1/2 cup).
Spread some butter on bread and top with cooked filling. Brush egg over the bread.
Place in a broiler and heat til golden brown.
Serve immediately with your choice of breakfast drink.
Posted by East Meets West Kitchen at 8:08 AM