A tangy homemade remoulade will take this simple chicken sarnie to the next level! French in origin, remoulade is both creamy and tangy all at once – ours is packed with zingy apple & spring onion. Pan-fry tender chicken breast in a polenta crumb and serve in fluffy ciabatta with little gem and chips on the side.
Prep Time
30 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
maize (100%), maize (100%), may contain wheat (gluten)
Allergens
Allergens highlighted by † (mustard, sulphites, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into wedges
Add the wedges to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good old mix up
Put the tray in the oven for 20-25 min or until the wedges are golden and crisp
2
Meanwhile, add the ciabattarolls to a baking tray and pop them in the oven for 5-8 min or until warmed through
3
Meanwhile, place your hand flat onto the chicken breast[s]
Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces
4
Add the polenta to a shallow bowl with a pinch of salt
Turn the chicken breast pieces in the polenta until fully coated
5
Heat a large, wide-based pan (preferably non-stick) over a medium heat with a generous drizzle of vegetable oil
Once hot, add the polenta chicken slices and cook for 3-4 min on each side, or until golden and cooked through
Tip: add some extra oil if your pan is looking dry
6
Meanwhile, trim, then slice the spring onion[s]finely
Dice the apple[s] (skin on) finely
7
Combine the chopped apple, sliced spring onion, mayonnaise, Dijon mustard, dried dill and a pinch of salt, pepper and sugar in a small bowl – this is your remoulade
Separate the little gem leaves and set them aside
8
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