Lorraine Maharaj shares her Chicken Prego Rolls lunchbox recipe

8 Portuguese rolls

8 chicken breasts

tomato

onion

Prego Sauce

2 tbs harissa paste

1/4 cup peri-peri sauce

1/2 cup tomato sauce/passata

3 tbs fresh lemon juice

3 tbs olive oil

1 tsp sugar

1 tsp salt

3 large cloves garlic minced

Method

Place all the ingredients for the prego sauce in a bowl and mix well. Place each chicken breast between plastic wrap or a ziplock bag. Using the flat side of a meat mallet, pound the chicken lightly from the center, working your way to the edges. 

Set aside some of the sauce for later use. Place the chicken breasts in a bowl and pour the remaining marinade over. Refrigerate for an hour

Heat 3 tablespoons of oil in a large pan on high heat and fry 2 chicken breasts, depending on how big the pan is. Fry them for 90 seconds on each side, ensuring they are fully cooked. Baste with the remaining sauce. Continue cooking the remaining 6 breasts the same way. Add more oil if required. 

Cut the bread rolls in half. Place the chicken on one half, drizzle more sauce if you wish. Peri-Peri sauce is also great. Place some sliced onion and tomato on top and cover with the other half of the bread roll.