Fish Shop Chicken Sandwich
with Seasoned Sweet Potato Fries
- Wheat
- Gluten
- Soy
- Milk
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! It takes great precision from tiny hands to help stack mixed salad leaves, golden chicken and tomato slices into a toasted garlic ciabatta, that's why your little chef will be the perfect partner for the job!
Ingredients
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
330 g
Chicken Thigh
1 packet
Creamy Pesto Dressing
(Contains: Milk)
2
Garlic
1 packet
Mixed Salad Leaves
2
Sweet Potato
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help toss the fries! TIP: If your oven tray is crowded, divide the fries between two trays.
• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Season with salt and pepper. • Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, finely chop garlic. Place the butter and garlic in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. • Slice bake-at-home ciabatta in half lengthways. • Spread garlic butter over ciabatta slices. Place bake-at-home ciabatta directly on wire racks in the oven and bake until heated through, 3-5 minutes. • Meanwhile, slice tomato into thin rounds. Little cooks: Take charge my spreading the garlic butter over the ciabatta!
• To tray with sweet potato fries, sprinkle over the remaining chicken salt, tossing to coat. • Spread ciabatta bases with dill & parsley mayonnaise, then top with mixed salad leaves, chicken and tomato slices. • Serve with seasoned sweet potato fries. Enjoy! Little cooks: Take the lead and help build the sandwiches!
