CHICKEN AND MINT PEA SANDWICH

Serves: 4

2 chicken breasts Sea salt

Freshly ground pepper Salted butter or olive oil 1 1/2 cups (375 mL) frozen green peas

2 tbsp (30 mL) chopped fresh mint

3 tbsp (45 mL) olive oil 2 tbsp (30 mL) lemon juice

4 slices rye bread 4 sprigs fresh coriander

1. Sprinkle chicken with salt and pepper. Heat butter or oil in a heavy frying pan, and fry the chicken for three to four minutes a side, or until cooked through. Let cool.

2. Defrost peas and blend with the mint and olive oil in a food processor until coarsely puréed. Season to taste with lemon juice, salt and pepper.

3. Butter bread. Slice chicken and divide between the bread. Add about 2 tbsp (30 mL) of puréed peas on top of each sandwich. Sprinkle with pepper and decorate with coriander.