Chicken Prego Rolls

Serves 4


  • 4 chicken breasts
  • Mr Chippies Prego sauce (or your favourite)
  • Fresh rocket
  • 4 floury Portuguese rolls
  • Butter
  • 1 lemon


  1. Place the chicken breasts into Prego sauce – you can use any bought Prego sauce that you like – and allow it to marinate for half an hour. You can marinate for longer if you have time (up to overnight if you wish).
  2. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
  3. Place the fenced roast rack on the Cobb and close the lid to heat up for 5 minutes.
  4. Place the breasts onto the grid and close the lid again.
  5. Cook for 10 minutes and then turn, closing the lid. Cook for another 10 minutes and open the lid.
  6. Cook for a further 5-10 minutes with the lid off and turn once.
  7. In the meantime, butter the rolls.
  8. Place the hot prego rolls straight on to the buns, top with rocket, a nice squeeze of lemon and serve.
  9. Serve with a green salad.