Recipe - Sandwich With Chicken-Avacado-Tarragon Filling

1 150g kip filet
1 Herb bouillon tablet
Juice of One half lemon
1 Avacado
3 tablespoon Creme fraiche
Three fourths teaspoon Tarragon mustard; (See Note)
S&P
4 Brown bolletjes

[Translation: a "kip filet" is a skinless, boneless, chicken breast half.]

Rinse the kip filet and pat dry. In a small saucepan, cover the chicken
with water, add the bouillon tablet, bring to a boil, cover, turn down
heat, and cook gently for about 15min. Remove the chicken from the bouillon
and let it cool. Slice into thin strips. Keep covered in the frig until
ready to use.

Peel the avacado and remove the pit. Mash the avacado together with the
lemon juice, creme fraiche, and mustard. Salt and pepper to taste.

Cut the broodjes in half. On one side of each, add a thick layer of the
avacado mixture. Divide the chicken among the four sandwiches, and put the
top on.

[Lazy cooks just stir the chicken into the avacado and make the sandwich.
Good in pita bread, with a bit of shredded lettuce.]

Note: Can use 3/4tsp French mustard + 1/4tsp tarragon in place of tarragon
mustard.
Recipe By : Tip

Posted to EATL Digest 10 November 96

Date: Mon, 11 Nov 1996 09:10:39 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL

NOTES : If the kip filet is cooked ahead, this is fast.