1. Slice each chicken breast in half lengthways and place chicken between 2 sheets of baking paper and using the flat side of a meat mallet, pound chicken until 1cm thick. 2. Place oil, seasoning, oregano and garlic in a glass or ceramic bowl and add chicken and toss to coast and cover and refrigerate until needed. 3. Place avocado, corn, capsicum and lemon juice in a bowl and toss gently to combine, cover and set aside. 4. Heat a large non-stick frying pan over medium high heat and cook chicken in 2 batrches for 3 to 4 minutes each side or until cooked through and transfer to a plate, cover with foil to keep worm. 5. Spread the base of each bread roll with mayonnaise and top with salad leaves, chicken breast and avocado mixture and top with roll tops and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
