Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted.
Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon;
phew ... that's a long post for me to type that is .....
those who don't realise that is one way the French use excess cooked chicken as a follow-up meal - and with all the ingredients listed - though I would chuck the peppers in as well......
As said the chicken is already cooke so the stuffing and wrapping isn't viable, without keeping the chicken viable.
Your interpretation of pot au feu is out different to my experience and that of my French relatives DTC. The thought of stringy cooked to death chicken is not filling my heart with joy.
Islay, it is a cracking description and laughingly accurate. Just don't know if FIL would get the joke though.