Herby Fig Jam Chicken and Cheddar Ciabatta
with Chips and Balsamic Tomato Salad
The quantities provided above are averages only.
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
30 grams
Mature Cheddar Cheese
(Contains: 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)
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 dressing 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 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.
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.
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 and dressing bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
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 tomato salad alongside.
Enjoy!
