Everything you love about Christmas leftovers – freshly cooked! You'll fill crusty ciabatta with pulled chicken and sage & onion stuffing, dollop with plum chutney and serve with wedges.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.8 g||7.1 g|
|Protein||10.4 g||41.7 g|
|Salt||0.31 g||1.22 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
Boil half 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
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
Add the chicken breasts to one side of a baking tray
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
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
Chop the cherry tomatoes in half
Use this time to clear up, set the table, have a cup of tea or simply chill!
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
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
Wash the baby leaf salad, then pat it dry with kitchen paper
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, cherry tomato halves and potato wedges to the side
Drizzle the balsamic dressing over the salad