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I’ve said it before and I’ll say it again. I am completely obsessed with sandwiches. Bread in general, really. I mean, how can something stuffed between two slices of bread ever be bad? The sad thing is that bread is not the greatest of things to be addicted to and thus I have grown to love wholegrain breads that not only add necessary nutrients and fibre to your diet but also pack serious flavour.
When Special K asked that I develop some Summer recipes for them I immediately thought of a sandwich but had no idea how I would include a cereal into a sandwich. I thought of baking a Special K bread but decided against it. I’ve wanted to make a crumbed chicken sandwich for a while now and decided to use the Special K to add crunch to the flattened chicken breasts.
I made the sandwich using soy & linseed bread and topped it with garlicky tzatziki and baby lettuce. The end result was a sandwich to drool over filled with fantastic flavour and lots of texture. Definitely the perfect Summer sandwich and one I’ll be making again!
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Special K crusted chicken sandwichPrint Pin Rate
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 4 chicken breasts sliced in half, lengthwise
- 1 cup flour seasoned with salt
- 1 egg beaten with 2 tablespoons water
- 2 cups Special K processed to fine crumbs
for the tzatziki
- 2 cups Greek yoghurt
- 1 cucumber grated and excess moisture squeezed out
- 2 garlic cloves crushed
- salt & pepper to taste
for the sandwich
- 8 slices wholegrain bread of your choice
- baby lettuce leaves
- To coat the chicken, dip the chicken breasts first into the seasoned flour, then into the egg and finally into the Special K crumbs.
- Fry/bake the chicken until golden, crunchy and cooked through.
- To make the tzatziki, simply combine all the ingredients in a bowl.
- To make the sandwich, spread a generous amount of tzatziki on half of the slices of bread, top with 2 crunchy chicken fillets, baby lettuce and top with the remaining bread.
- Serve immediately.
This post was sponsored by Special K. The content and words are my own but I was remunerated for creating the recipe.