Chicken Rolls with Lemon & Basil Mayonnaise

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.

Janet Mitchell

Serves: 4 

  • 1/2 cup fresh basil
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup plain low-fat yoghurt
  • 1½ tablespoons lemon juice
  • Salt
  • 3 teaspoons vegetable oil
  • 4 chicken thigh fillets (about 125g each)
  • 4 lettuce leaves
  • 4 bread rolls
  • 8 slices tomato

Preparation:10min  ›  Cook:6min  ›  Ready in:16min 

  1. Combine the basil, mayonnaise, yoghurt, lemon juice and a pinch of salt in a food processor; purée until smooth.
  2. Heat the oil in a medium nonstick frying pan. Cook the chicken for 3 minutes each side or until cooked through.
  3. 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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