Chicken Rolls with Lemon & Basil Mayonnaise
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Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.
1/2 cup fresh basil
1/4 cup low-fat mayonnaise
1/4 cup plain low-fat yoghurt
1½ tablespoons lemon juice
3 teaspoons vegetable oil
4 chicken thigh fillets (about 125g each)
4 lettuce leaves
4 bread rolls
8 slices tomato
- Combine the basil, mayonnaise, yoghurt, lemon juice and a pinch of salt in a food processor; purée until smooth.
- Heat the oil in a medium nonstick frying pan. Cook the chicken for 3 minutes each side or until cooked through.
- Place the lettuce leaves on the bread rolls. Top each with the tomato slices, a chicken fillet and the lemon and basil mayonnaise.
Did you know?
Chicken legs and thighs supply more zinc than do chicken breasts. Zinc plays a key role in cell growth and division. In this capacity, zinc helps your body heal itself when you are injured.
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