Herby Fig Jam Chicken and Cheddar Ciabatta
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Herby Fig Jam Chicken and Cheddar Ciabatta

with Chips and Balsamic Salad

Allergens:
Milk
Sulphites
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

30 grams

Mature Cheddar Cheese

(Contains Milk)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

40 grams

Fig Jam

2 unit(s)

Ciabatta

(Contains 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

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Nutritional information

Energy (kJ)3434 kJ
Energy (kcal)821 kcal
Fat25.4 g
of which saturates5.9 g
Carbohydrate100.2 g
of which sugars13.9 g
Protein54.6 g
Salt1.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Box Grater
Medium Bowl
Baking Paper
Rolling Pin
Large Frying Pan

Instructions

1

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.

2

Meanwhile, grate the Cheddar cheese.

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

3

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 it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

In a medium bowl, combine the roasted spice and herb blend, plain flour (see pantry for amount) and 0.25 tsp salt, then set aside. Add the chicken and toss to coat.

4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the chicken. Fry until golden brown, 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.

5

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 dressing bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

6

Spread the mayo (see pantry for amount) over the ciabatta bases.

Top the bases with the chicken and some salad leaves, then sandwich shut. Share between your plates.

Serve the chips and remaining salad alongside.

Enjoy!

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