- 4 COBS White Dinner Rolls
- 2 skinless chicken fillets (thigh or breast)
- 4 hard boiled eggs
- 4 Tbsp whole-egg mayonnaise
- 1 cup fresh basil leaves
Poach chicken by placing in a saucepan and covering with cold water. Place over a medium heat and simmer for 15 minutes.
Remove chicken from water, cover and set aside to cool. This can be kept in the fridge, covered for a few days. In the meantime, boil water in a small saucepan and add eggs. Cook until hard boiled (approx. 10-15 minutes).
Once chicken is cool, slice chicken into bite-sized pieces. Halve a COBS White Dinner Roll per person and layer on the chicken, boiled egg, basil and finish off with a dollop of mayonnaise.