Italian Style Crispy Chicken Sandwich
Serves 2 | with Mozzarella, Pesto, Rocket and Sun-Dried Tomato Mayo
- Milk
- Wheat
- Cereals containing gluten
- Barley
- Nuts
- Cashew nuts
- Sulphites
- Egg
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Peanut
In this tasty ciabatta, crumbed chicken breast and creamy mozzarella balance one another perfectly. Add a layer of sun-dried tomato mayonnaise, a drizzle of pesto and a swirl of balsamic glaze for a little taste of Italy at lunchtime.
Ingredients
1 ball(s)
Mozzarella
(Contains: Milk)
2 unit(s)
British Chicken Breasts
75 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
2 unit(s)
Ciabatta
(Contains: Wheat, Cereals containing gluten, Barley, Cereals containing gluten, Rye, May contain traces of allergens)
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts, May contain traces of allergens, Peanut)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains: Egg)
¼ tsp
Salt
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the mozzarella and squeeze out as much liquid as you can. Tear into small pieces, pat dry with kitchen paper, then set aside for now.
c) Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
a) Crack the egg (see pantry for amount) into a medium bowl and whisk.
b) Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
c) Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. TIP: If you have egg and breadcrumbs left, dip the chicken back into the egg, then into the breadcrumbs for an extra crunchy coating.
a) Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
b) Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
c) Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
a) Meanwhile, combine in a small bowl the sun-dried tomato paste and mayo (see pantry for amount).
b) When the chicken has 5 mins remaining in the oven, remove the tray and top the chicken with the mozzarella. Return to the oven for the remaining 5 mins to melt the cheese.
a) In the meantime, halve the ciabatta.
b) Pop into the oven to warm through, 2-3 mins.
a) Once everything is cooked, spread the pesto over the bases of the ciabatta and the sun-dried tomato mayo over the ciabatta lids.
b) Lay the cheesy breaded chicken onto the base of each ciabatta, then top with the rocket.
c) Drizzle over the balsamic glaze and sandwich on the ciabatta lids to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The combination of pesto, sun-dried tomato mayo, and mozzarella creates a delicious Italian-inspired taste.
- Ease of prep: Quick and simple to prepare, with straightforward assembly of ingredients.
- Suggestions: Consider slicing the chicken breast thinner to fit the ciabatta roll better and reduce messiness.
- Portions: Some found it filling enough to serve as a dinner rather than just a lunch option.
