400g jar Peppadew® Hot or Mild Mango Atchar with Piquanté Peppers
8 Chicken Breasts
Salt and Pepper
1 Pineapple (peeled and sliced)
2 Tomatoes (sliced)
4 Lettuce leaves
300ml (1/2pt) Greek Yogurt
2 tsp Mint Sauce
Mix the mint sauce and yogurt together in a small bowl.
Place each chicken breast between two sheets of clingfilm and flatten them out using a rolling pin so they are all of an even thickness.
Brush them with olive oil and season with salt and pepper.
Braai or fry the breasts in a non-stick pan over medium heat, turning every 2 minutes, until they are cooked through and nicely browned.
Brush 4 slices of pineapple with olive oil before braaing or frying them on medium-high heat until caramelised on both sides.
Slice each of the rolls in half and butter both halves.
Smear a spoonful of atchar onto the bottom half of each roll.
Top with the first chicken breast, followed by lettuce, mint raita, a slice of pineapple, a second chicken breast and slices of tomato.