Homemade chicken sandwich

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for 10 servings

✓ 700 g chicken breast without skin and bone

✓ 5 g mixed dry spices, such as Herbes de Provence

✓ 5 g smoked paprika

✓ 100 g red bell pepper, cut into sticks

✓ 100 g Telemea cream cheese

✓ 10 slices ciabatta type bread or whole wheat bread

✓ 200 g round or arborio rice

✓ 1 liter milk

✓ 100 g birch syrup

Method of preparation

Cook the chicken breast the night before. Season it and fry in a pan with a little bit of oil (preferably grapeseed oil) and then bake in the oven at 160*C for 15 min. Let it cool until the next day, when you’re going to cut it into slices and place on bread slices previously spread with cream cheese. Serve with red bell pepper sticks on side.

Important:
Take into account the size of the grain of rice, the bigger it is, the creamier and tastier it is.
Rice with milk is cooked on low heat and must be constantly stirred so that it does not stick to the cooking pot. The sweetening agent, in our case, is birch sap that is added at the end. Do not boil the rice until it turns into porridge! Do not boil the rice too much! The rice must be al dente.

Rice with milk
Keep in mind the size of the rice grain: the bigger it is, the creamier and tastier it is.
Cook the rice pudding on low heat and stir constantly so that it doesn’t stick to the cooking pot. The sweetening agent, in our case, the birch sirop will be added at the end. Don’t boil the rice for more than the recommended time, because it should be al dente.

Tips & Tricks
The chicken breast can be prepared up to 2 days in advance, after which it can be vacuumed, to avoid contamination. Do not exceed 62.5°C inside the meat, because it can become dry, chewy and children don’t like dry chicken breast. Keep in mind that the little ones pay attention to visual and gustatory details, unlike adults who “turn a blind eye”