4 COBS White Knot Rolls
2 Poached Chicken Breasts
4 Tbsp Whole-Egg mayonnaise
4 pieces Celery (finely sliced)
1 Cucumber, sliced
1 Onion (sliced into rings) – optional
Black Peppercorns - optional
To poach the chicken, place in a saucepan and fill with water. Boil the water, then simmer for ten minutes, (until the chicken is cooked), stirring occasionally to make sure the chicken is not on the bottom of the pan. For extra flavour, throw in a sliced onion and black peppercorns before heating the water.
Take the chicken out of the water, dry and set aside to cool.
When the chicken is cool, get a fork and tear into shreds. Mix together with mayonnaise and celery, varying the amount to taste. Season with pepper.
Slice open a COBS White Knot Roll and place slices of cucumber, then spread with the chicken mixture. It’s finger licking good!