Preparation Time: 10 minutes
Serves : 1
2 small chicken tenderloins or fillets cut thin
1 small handful of bread crumbs
1 egg beaten in a small bowl
shake of pepper and salt
little pinch of dried chilli (if desired)
1/2 avocado cut lengthwise
premium sour cream ( i also added a little old el paso sour cream seasoning to it)
2 slices of fresh sandwich bread
Place the chicken into the egg mix and roll about, then transfer to the crumb mix with salt and pepper.
Then place coated fillets into a fry pan with a little olive oil. Cook on low heat until cooked completely. If you prefer a little heat add a little chilli.
Prepare bread with avocado as pictured below
Then you can add a little sour cream if you like and once the fillets are cooked place on top of avocado and sour cream.
Place another slice of bread on top and cut diagonally both ways and serve.
Kids really loved this sandwich and it can be let to cool in fridge and eaten cold (eat within 2 days if chicken is fresh not frozen)