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  1. Preheat the oven to 200 ℃.
  2. Take the chicken breasts and either butterfly them or flatten out between two pieces of Clingfilm with a rolling pin
  3. Place in an oven dish and liberally douse with olive oil and seasoning.
  4. You can, of course, add dried herbs, paprika, garam masala, onion or garlic powder at this point
  5. Cover with foil and cook in the oven for 12-15 minutes depending on how thick the breasts are (a good free-range breast from a butcher should be at least 1.5 inches). Please don’t overcook.
  6. When the time is up, remove from the oven, keep the foil on and let it rest (it will keep cooking a bit, which is why I don’t give it too long in the oven)
  7. Take a large mixing bowl and whilst the meat is resting, finely slice the veg and add it to the bowl along with the rest of the ingredients
  8. When the chicken is cooled completely, shred with two forks or cut on the diagonal into thin slices and mix into the sauerkraut, vegetable and mayonnaise blend.