I’ve been experimenting with Mountain bread, and found this great book of recipes online. I like the rye mountain bread, I took a wrap to work today with tuna and salad, have made other recipes which I’ll also post.
2 small chicken breasts (recipe calls for thighs but we eat chicken breast, chicken breast and more chicken breast in my house)
1 cup greek yoghurt
1 tbsp tandoori paste
8 mint leaves, thinly sliced
250 gm mesclun lettuce
salt and pepper
8 sheets of Mountain Brea
1 tsp olive oil
1 Marinate chicken thighs in ¾ cup yoghurt and
tandoori paste for 2 hours.
2 Blend mint and washed lettuce together.
3 Heat oil in frying pan and cook chicken on a
medium heat for 4 minutes on each side until
cooked. Set aside on a plate to rest for 5 minutes.
4 Slice chicken and serve with extra yoghurt and
lettuce mix. Wrap up in the Mountain Bread