Chrimbo Apple Jelly Glazed Chicken and Cranberry Stuffing Burger
with Wedges and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Rosemary
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
30 grams
Dried Cranberries
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
37 grams
Apple and Sage Jelly
50 grams
Baby Leaf Mix
Not included in your delivery
1.5 tbsp
Plain Flour
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle the wedges with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. Season with salt and pepper.
When the oven is hot, roast the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, put the flour (see pantry for amount) in a large bowl with the dried rosemary, a good pinch of salt and some pepper and mix together.
Lay one of your chicken breasts in the bowl, then toss to ensure the chicken gets an even coating of flour. Transfer to a plate. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the sausage meat and dried cranberries.
Fry until the sausage meat is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
Once cooked, transfer the stuffing to a medium bowl and cover with foil to keep warm.
Pop your pan back on medium-high heat (no need to wash) and add a drizzle of oil. Once the oil is hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a medium bowl combine the red wine vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Halve the burger buns.
Once the chicken is cooked, remove the pan from the heat, then add the apple and sage jelly to the pan and turn the chicken to coat in the jelly. Leave it to rest in the pan for a couple of mins.
Pop the burger buns onto the middle shelf of your oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and lids. Top the bases with a spoonful of the cranberry sausage stuffing, followed by the chicken, more stuffing and some salad, then sandwich shut with the lids.
TIP: If you can't fit all the sausagemeat in the burger just serve some of it on the side.
Add the remaining leaves to the dressing and toss to coat. Serve the salad and the wedges alongside.
Enjoy!
