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Chicken & Stuffing Sarnie With Plum Chutney

Chicken & Stuffing Sarnie With Plum Chutney

Rating
4.5rating out of 5

(1173 reviews from our customers)

Prep Time

30 min

Cuisine

British

Everything you love about Christmas leftovers – freshly cooked! You'll fill crusty ciabatta with pulled chicken and sage & onion stuffing, dollop with spiced plum chutney and serve with wedges.

Prep Time

30 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
large British chicken breast
1 large British chicken breast fillet
mixed-leaf-salad
50g baby leaf salad
dried sage
1 tsp dried sage
spiced plum chutney
2 spiced plum chutney pots (40g) †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
Ciabatta-roll
2 ciabatta rolls †
Panko breadcrumbs edit
30g panko breadcrumbs †
Potatoes
3 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 large British chicken breast fillet
  • 50g baby leaf salad
  • 1 tsp dried sage
  • 1 spiced plum chutney pot (20g)<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 2 ciabatta rolls<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 814 kJ
193 kcal
2957 kJ
699 kcal
Fat
of which saturates
4.8 g
0.8 g
17.6 g
2.9 g
Carbohydrate
of which sugars
24 g
3.2 g
87 g
11.7 g
Fibre 1.7 g 6.1 g
Protein 13.5 g 49 g
Salt 0.35 g 1.26 g
*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.
Ingredients contain
1 shallot
shallot
1 large British chicken breast fillet
chicken breast fillet (100%)
50g baby leaf salad
mixed salad
1 tsp dried sage
100% sage
1 spiced plum chutney pot (20g)
plums, cider vinegar, bramley apples, onions, muscovado sugar, raw cane sugar, ginger, sultanas, garlic, sea salt, orange zest, mustard seed, nutmeg, cinnamon, black pepper
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
Allergens
  • Allergens highlighted by † (mustard, sulphites, soya, gluten, 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 2383 - Chicken & Stuffing Sarnie With Plum Chutney

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Chop the potatoes (skins on) into wedges

Add the wedges to a baking tray with a generous drizzle of olive oil and a pinch of salt

Put the tray in the oven for 25-30 min or until golden and crisp

2 2383 - Chicken & Stuffing Sarnie With Plum Chutney

Whilst the wedges are cooking, peel and finely chop the shallot[s]

Add the chopped shallot to a bowl with the panko breadcrumbs, dried sage, a large knob of butter and 50ml [100ml] boiled water

Season with a generous pinch of salt and pepper, give everything a good mix up (clean hands is the best way!) and set aside – this is your sage & onion stuffing

3 2383 - Chicken & Stuffing Sarnie With Plum Chutney

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 chicken to one side of a baking tray

 

4 2383 - Chicken & Stuffing Sarnie With Plum Chutney

Add spoonfuls of the sage & onion stuffing to the other side of the tray 

Tip: Smaller pieces of stuffing will crisp up more!

Drizzle the chicken with olive oil and season with a pinch of salt and pepper

Put the tray in the oven for 12-15 min or until the chicken is cooked through (no pink meat!) and the stuffing is beginning to crisp

5 2383 - Chicken & Stuffing Sarnie With Plum Chutney

Whilst everything is in the oven, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Use this time to clear up, set the table, have a cup of tea or simply chill!

6 2383 - Chicken & Stuffing Sarnie With Plum Chutney

Once the chicken is cooked, remove the tray from the oven

Put the ciabatta rolls in the oven for 3-4 min or until crusty and warmed through

7 2383 - Chicken & Stuffing Sarnie With Plum Chutney

Transfer the cooked chicken to a clean board and shred apart using two forks – this technique is known as 'pulling'

Carefully slice the warmed ciabatta rolls in half

8

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Fill the ciabatta rolls with a dollop of mayo, a handful of baby leaf salad, the pulled chicken, sage & onion stuffing and some spiced plum chutney

Serve the chicken & stuffing sarnies with the remaining salad and wedges to the side

Drizzle the balsamic dressing over the salad

Enjoy!

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