4 skinless chicken breasts
1 t (5ml) Ina Paarman’s Chicken Stock Powder
½ cup (125ml) boiling water
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Honey Mustard Dressing
6 Soft Portuguese rolls
whole grain or Dijon mustard
1 punnet of rocket
¾ cup (180ml) cherry tomatoes, halved
Place the breasts in a non-stick fry pan with a lid. Dissolve the Chicken Stock Powder in the boiling water and pour over the chicken. Cover with the lid and simmer slowly for 5 minutes. Turn chicken over, remove pan from heat, cover with the lid again and leave in the hot pan with stock. Stand for 15minutes.
When the chicken is cool enough to handle, slice into ½ cm thick slices across the grain. Season with Lemon & Black Pepper Seasoning. . Add a generous amount of Honey Mustard Dressing to the sliced chicken and toss through. Spoon chicken into a travel-safe container with a lid.
Split and spread rolls with mustard. Fill each with a generous helping of chicken, rocket and cherry tomatoes.