If you are a great cook and people love your food, then you must always be ready for random visitors – They will knock at your door, usually around dinner or lunch time, under the disguise of just stopping by the say ‘Hello’.
This happened to me last Saturday afternoon. I was relaxing at home and having my ‘me time’ when I heard a buzz on my gate. I was not looking forward to seeing who it was, as I was not expecting any visitors that day. But they insisted and kept buzzing the gate!
Finally, I decided to get up and peep by the window, just to see who it was, only to realize it was my longtime friend, who has been out of town for some time. I rushed to let her in!
I obviously had to prepare something for her to eat and it had to be quick, tasty enough for her to forgive me for letting her wait too long knocking outside my gate. So I opt for a chicken prego roll with wedges, because she loves her chicken and potatoes. It was so quick to make, I already had Portuguese rolls that I bought the day before and it was a good thing that they were still fresh and soft.
She thoroughly enjoyed the prego sauce mixed with honey mustard dressing. I definitely scored back my points, she forgave and we had a good catch up time.
Let me share the recipe with you 🙂
Makes 2 prego rolls
1 chicken breast, sliced
2 Portuguese rolls
1 tsp Robertsons lemon & herb seasoning
2 tsp soya sauce
2 tbsp prego sauce ( store-bought)
2 tbsp honey mustard dressing ( store-bought)
1 tbsp olive oil
½ cup sliced yellow peppers and red onions
Few cherry tomatoes
Handful salad greens ( I used baby spinach leaves)
Potato wedges recipe
1 large potato washed and cut into wedges
1 tsp Robertsons aromatic roasted potato seasoning
1 tsp olive oil
Parboil the potato wedges for 8 minutes, then transfer them into a non-stick pan and bring to heat over medium heat. Once the access water dries up on the potatoes, pour olive oil and season the potatoes. Brown potatoes, until crispy with a golden colour ( it should take about 10 minutes or so)
Chicken strips method
Pour 2 tablespoons of olive oil in a non- stick pan, bring it to medium heat. Season the chicken strips with lemon and herb seasoning. Add chicken to the pan, stirfry for 8 minutes or so, drizzle the soya sauce over the chicken, and a tablespoon of honey mustard sauce. Remove from heat after a minute.
Whisk honey mustard sauce and prego sauce
Divide the chicken strips, spread the rolls with the sauce mixture. Place the baby spinach leaves on each roll, then add the chicken strips and top with yellow peppers, red onion and cherry tomatoes. Lastly, top with a spoonful of the sauce.
Serve with the potato wedges and enjoy!