Chicken Mayo Sandwich Filler

The key to making a non-acidic sanwich filler is the mayo. This recipie avoids any vinegar to leave a creamy chicken filling.

Ingredients

• Chicken breast
• Salted butter
• Mayonnaise
• All-purpose seasoning
• Black pepper
• Chicken boullion

Method

Melt ~50g butter in a deep baking tray.

In the same tray, add ~400g of chicken breast, grind fresh black pepper to cover.

Cook for about 18 minutes at 180 degrees C in a fan oven.

Shred the chicken (ensuring it is all cooked properly) with two forks and drain any excess liquid.

Add 1tsp of all-purpose seasoning and 2tsp of chicken boullion.

Mix well until seasoning spread evenly.

Add 200ml of mayonnaise and mix thoroughly.