chicken BLT
How to make chicken BLT recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
4 back bacon rashers
8 wholemeal bread slices
2 teaspoons wholegrain mustard
4 crisp iceberg lettuce leaves
4 tomatoes, sliced
2 ready-cooked chicken breasts, sliced
1 avocado, stoned, peeled and sliced
Method:
Fry the bacon rashers in a dry frying pan until crisp. Meanwhile, toast the wholemeal bread on both sides, then spread 4 slices with the wholegrain mustard.
Place a lettuce leaf on each of these slices and top with the sliced tomato. Divide the chicken between the slices of toast.
Top with the bacon and the avocado. Finish with the remaining slices of toast and, using cocktail sticks to keep the sandwiches together, cut on the diagonal to serve.
For stuffed chicken breasts:
Make a slit down the sides of 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, to form pockets. Stuff each pocket with 175 g (6 oz) sliced Fontina cheese and a handful of basil leaves. Wrap each chicken breast with 2 slices of Parma ham.
Place on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until cooked through. Meanwhile, heat 2 tablespoons olive oil in a frying pan and toss in 250 g (8 oz) baby spinach leaves and 200 g (7 oz) cherry tomatoes.
Cook briefly until the spinach starts to wilt. Serve the chicken breasts on a bed of wilted spinach. Total cooking time 30 minutes.
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| chicken BLT |
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