Chicken & Stuffing Sarnie With Plum Chutney
Leftovers are the best part about Christmas. For this crusty sarnie, you'll load ciabatta with tender pulled chicken, sage and onion stuffing and a dollop of rich spiced plum chutney. Serve up with wedges and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil half a kettle, then take your chicken out of the fridge, open the packet and let it air
Chop your potatoes (skins on) into wedges, then add the wedges to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven for an initial 10 min
Whilst the wedges are cooking, peel and finely chop your shallot[s]
Add the chopped shallot to a bowl with your panko breadcrumbs, dried sage, a large knob of butter and 50ml [75ml] [100ml] boiled water
Season with a generous pinch of salt and pepper, give everything a good mix up and set aside – this is your sage & onion stuffing
Once the wedges have had 10 min, add the sage & onion stuffing to one side of the tray[s]
Tip: Smaller pieces of stuffing will crisp up more!
Return the tray[s] to the oven for 15-20 min or until the wedges are golden and the stuffing is beginning to crisp
Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil
Once hot, add your chicken breast strips and cook for 10-12 min or until cooked through (no pink meat!)
Meanwhile, combine your balsamic vinegar with a drizzle of olive oil and a pinch of salt and pepper in a bowl – this is your balsamic dressing
Chop your cherry tomatoes in half
Use this time to clear up, set the table, have a cup of tea or simply chill!
Put your ciabatta[s] 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[s] in half
Wash your salad, then pat it dry with kitchen paper
Assemble your sarnie by filling up the warmed ciabatta with a dollop of mayo, a handful of salad, the pulled chicken, sage & onion stuffing and some spiced plum chutney – this is your chicken & stuffing sarnie
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
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard, sulphites).
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.
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