That sounds delicious.
Ok here's one I just tried tonight. I do most of my shopping at Aldi, famed for providing incredibly inexpensive stuff, mostly in tins and bags. This has an advantage of allowing preparation in bulk at very good prices.
For instance, tonight I made something that I've decided to call Tasca di pollo con anacardi, which means approximately "pocket of chicken with cashews".
One bag of frozen chopped chicken breast
One or two cloves of garlic
Dried chopped coriander leaf (optional but adds a nice fresh hint)
Bread pockets or flat-breads of some description (eg piadina from Aldi for 99pence)
First prepare a salad. Salads are simple, you can buy a bag of Mediterranean salad from Aldi for 99 pence, and then top it up with other veg as you need it for a similar price again. I used mushrooms, spring onions, tomatoes, some left-over walnuts and baby sweet corns. Half a bag plus veg can last you several days without any problem, and if it's going a little bit limp by the end then it makes a perfect backfill for burgers, giving you that authentic McDonalds texture.
Next take an Aldi bag of frozen chopped chicken breast (£1.99), one large clove of garlic chopped (not crushed
) finely, and half a red pepper that I found getting ready to go soft in the back of the fridge, also chopped finely. Glaze the garlic in olive oil in a large pan (preferably not non-stick - it's probably my imagination but teflon always seems to add a funny flavour) and then start frying the chicken on a low to medium heat straight from frozen, as this will give it a nice browning and infuse the garlic flavour. Toss in the cashews and some ginger and continue turning for a while until everything is well coated in the oil, then leave to soak heat on a low setting.
Whilst the chicken is infusing, pop the piadina or other bread pocket-style thing under the grill to start warming and toasting it. Depending on your bread choice the time for this can vary.
When the chicken is starting to brown a little, throw in a couple of shakes of the coriander and the chopped pepper and turn up the heat for a final blast, turning vigorously. Towards the end add in a little lemon juice and if you're feeling adventurous a splash of white wine. Continue to turn until the coriander is well spread and everything looks satisfactory.
Remove the bread from the oven when it's toasted to preference. I used Piadina, which meant that once it was cooked I had to chop each round in half and then wiggle a knife inside it to make the pocket, since they don't have a natural airspace inside.
Now fill the pocket with chicken and salad and add pepper or whatever else takes your fancy. Two pockets will probably fill you up, and from a single bag of the chopped chicken you get enough to make at least six. Once cooled the chicken also makes a decent sandwich filler.