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🍽️ Crispy Turkey Roll with Arugula

485 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 100 g each)
• 1 tbsp olive oil
• sea salt
• pepper (from the mill)
• 1 handful arugula
• 1 handful watercress
• 4 ciabatta rolls
• 2 tbsp red pesto
• 1 tbsp tapenade
• freshly grated cheese (e.g. Pecorino)

Instructions

1. 1. Rinse the chicken breasts under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Heat some oil in a large frying pan.
4. 4. Fry the chicken breasts on both sides until golden brown over medium heat.
5. 5. Let the breasts cook for about 6 to 8 minutes.
6. 6. Remove the pan from the heat and let the breasts rest inside.
7. 7. Wash the arugula and cress under running water.
8. 8. Spin the greens dry or pat them off.
9. 9. Tear large leaves into bite-sized pieces if necessary.
10. 10. Slice the rolls horizontally in the middle.
11. 11. Top the bottom half of the rolls with half of the salad.
12. 12. Slice the cooled chicken breast into thin slices.
13. 13. Season the meat slices with salt and pepper.
14. 14. Place the meat on the salad in the roll.
15. 15. Drizzle some pesto over the meat.
16. 16. Drizzle some tapenade over the meat.
17. 17. Sprinkle grated cheese over it.
18. 18. Distribute the remaining salad on top of the cheese.
19. 19. Close the sandwich with the top part of the roll.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 42 g