Sandwiches With Exotic Fruits
|Skinless chicken breasts||16 Ounce (Four 4 Ounce Breasts)|
|Freshly ground pepper||1 Pinch|
|Reduced-calorie mayonnaise||3 Tablespoon|
|Curry powder||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Belgian endive head||1|
|Grated coconut||2 Tablespoon|
|White bread slice||8|
|Soft butter||2 Tablespoon|
|Lemon balm leaves||8|
Wash the chicken breasts, pat them dry and rub with salt and pepper.
Saute them in the oil and simmer over low heat for about 10 minutes.
Cool slightly, then slice.
Season the mayonnaise with the curry, lemon juice, salt and sugar.
Remove the root end of the endive.
Slice into rings, wash and dry it.
Peel the kiwis and the mango.
Slice the kiwis, cut the mango in sections.
Toast the coconut in a dry pan until golden brown, then immediately transfer to a plate to avoid further browning.
Toast the bread, allow to cool somewhat, then spread with butter.
Place a ring of endive and a piece of chicken on each slice of toast, and spread with mayonnaise.
Place slices of kiwi and mango on top and sprinkle with coconut Decorate with a sprig of lemon balm.