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.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||6.1 g|
|Protein||13.5 g||49 g|
|Salt||0.36 g||1.3 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 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
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  thinner pieces
Add the chicken 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
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
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