Christmas Dinner Inspired Chicken Baguette
Serves 2 | with Sage Stuffing Mayo and Crispy Onions
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This sourdough baguette brings all the joy of a Christmas dinner to lunchtime. Filled with chicken, sage stuffing mayo, crispy onions and redcurrant jelly, this is a meal that's sure to get you into the festive spirit.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
1 bunch(es)
Sage
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
30 grams
Dried Cranberries
96 grams
Mayonnaise
(Contains: Egg, Mustard)
10 grams
Chicken Stock Paste
1 pack(s)
Cooked British Chicken Slices
37 grams
Redcurrant Jelly
20 grams
Wild Rocket
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the baguette onto a baking tray.
c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
a) Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks). Crush the crispy onions in the unopened sachet using a rolling pin. Roughly chop the cranberries.
b) Combine in a medium bowl the sage, crispy onions, mayo, chicken stock paste and cranberries. Season with pepper.
c) Tear the cooked chicken slices into bite-sized pieces, then add to the stuffing style mayo and mix to combine.
a) Once baked, allow the baguette to cool, 5 mins.
b) Slice the baguette in half lengthways. Spread the red currant jelly over the lids of the baguette, then lay the chicken and stuffying style mayo mixture onto the base of the baguette.
c) Top with the rocket. Sandwich on the baguette lid, slice in half widthways and share between 2 plates to finish.
Enjoy!
