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Prep Time
30 min
Cuisine
British
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 516 kJ 122 kcal |
3089 kJ 729 kcal |
Fat of which saturates |
2.2 g 0.4 g |
13.4 g 2.2 g |
Carbohydrate of which sugars |
17 g 2.1 g |
101.8 g 12.8 g |
Fibre | 1.4 g | 8.5 g |
Protein | 8.6 g | 51.6 g |
Salt | 0.29 g | 1.76 g |
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.
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
Meanwhile, add the ciabatta rolls to a baking tray and pop them in the oven for 5-8 min or until warmed through
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
Add the polenta to a shallow bowl with a pinch of salt
Turn the chicken breast pieces in the polenta until fully coated
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
Meanwhile, trim, then slice the spring onion[s] finely
Dice the apple[s] (skin on) finely
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
Slice the warmed ciabatta rolls in half
Fill the ciabatta halves with the lettuce leaves, remoulade and chicken fillets
Skewer the ciabattas to hold everything together
Serve the potato wedges to the side
Enjoy!