Christmas Dinner Style Chicken Baguette
Serves 2 | with Sage Stuffing Style Mayo and Crispy Onions
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
1 bunch(es)
Sage
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
30 grams
Dried Cranberries
96 grams
Mayonnaise
(Contains Egg, Mustard)
10 grams
Chicken Stock Paste
1 pack(s)
Cooked British Chicken Slices
37 grams
Redcurrant Jelly
20 grams
Wild Rocket
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the baguette onto a baking tray.
c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
a) Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks). Crush the crispy onions in the unopened sachet using a rolling pin. Roughly chop the cranberries.
b) Combine in a medium bowl the sage, crispy onions, mayo, chicken stock paste and cranberries. Season with pepper.
c) Tear the cooked chicken slices into bite-sized pieces, then add to the stuffing style mayo and mix to combine.
a) Once baked, allow the baguette to cool, 5 mins.
b) Slice the baguette in half lengthways. Spread the red currant jelly over the lids of the baguette, then add the chicken and stuffying style mayo mixture to the base of the baguette.
c) Top with the rocket. Sandwich on the baguette lid, slice in half widthways and share between 2 plates to finish.
Enjoy!
