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Italian Style Crispy Chicken Sandwich
Italian Style Crispy Chicken Sandwich

Italian Style Crispy Chicken Sandwich

Serves 2 | with Mozzarella, Pesto, Rocket and Sun-Dried Tomato Mayo

Recipe Development Team
Recipe Development TeamPublished on April 19, 2024
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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.

Tags:
Egg(s) not included
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Barley
•Sulphites
•Egg

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

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 May contain traces of: Cereals containing gluten, Rye)

32 grams

Pesto

(Contains: Milk)

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

Energy (kJ)3540 kJ
Energy (kcal)846 kcal
Fat37.4 g
of which saturates12.1 g
Carbohydrate79.5 g
of which sugars7 g
Dietary Fibre4.2 g
Protein54.1 g
Salt4 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Rolling Pin
•Baking Paper
•Plate
•Medium Bowl
•Baking Tray
•Large Frying Pan
•Small Bowl
•Knife

Cooking Instructions and Tips

1

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. 

2

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.

3

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.

4

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.

5

a) In the meantime, halve the ciabatta.

b) Pop into the oven to warm through, 2-3 mins.

6

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!

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