Chicken Breast & Serrano Multigrain Baguette
with Smashed Avocado and Mayonnaise | Serves 2
Elevate the winning combination of chicken, mayo and avocado with slices of succulent Serrano ham, layered inside a soft multigrain baguette.
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.
SlooOW Rustic Multigrain Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Diced Chicken Breast
(Contains Egg, Mustard)
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the bread from the packaging and pop onto a baking tray. Bake on the middle shelf of the oven until toasted and golden, 10-12 mins.
c) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everything cooks, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Season with salt and pepper.
b) Once the baguette has baked, allow to cool for 5 mins, then slice in half lengthways.
a) Spread the mayo on the lid of the roll, then spread the smashed avocado on the base.
b) Top the avocado with the cooked chicken.
c) Lay the Serrano ham on top of the chicken.
d) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.