Fig Jam, Spiced Chicken Breast and Cheddar Ciabatta
with Chips and Balsamic Tomato Salad
Sticky fig jam and cheese make this a delicious chicken sandwich with a twist. Serve with a balsamic dressed tomato and baby leaf salad and chips for a taste of bistro bliss.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains: Milk, May contain traces of allergens, Milk)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
40 grams
Fig Jam
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Rye, May contain traces of allergens, Wheat, Barley, Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
1 tbsp
Plain Flour
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Halve the baby plum tomatoes.
In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Stir in the tomatoes and season with salt and pepper. Set your tomato salad aside.
When the chips have 15 mins remaining, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
In a medium bowl, combine the roasted spice and herb blend, plain flour (see pantry for amount) and ¼ tsp salt. Add the chicken and toss to coat. 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 hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, add the fig jam to the pan and turn the chicken to coat.
Sprinkle the cheese over the chicken, pop a lid on the pan and remove from the heat until ready to serve.
When the chips have a couple of mins remaining, halve the ciabattas, then pop them into the oven to warm through, 2-3 mins.
When everything's ready, add the baby leaves to the tomato bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, spread the mayo (see pantry for amount) over the ciabatta bases.
Top the bases with the chicken and some salad leaves, then sandwich shut with the ciabatta lids. Share between your plates.
Serve the chips and remaining tomato salad alongside.
