Cheesy Chicken Ciabatta with Bacon

Name: Cheesy Chicken Ciabatta with Bacon with chutney and chips
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 50 grams Grated Cheese; 1 unit(s) Tomato; 1 sachet(s) Mango Chutney; 600 grams Potatoes; 260 grams Diced Irish Chicken Breast; 2 unit(s) Ciabatta; 130 grams Irish Bacon; 1 unit(s) Onion; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with chutney and chips

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A recipe conveniently customised just to your liking.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

50 grams

Grated Cheese

(Contains: Milk)

1 unit(s)

Tomato

1 sachet(s)

Mango Chutney

600 grams

Potatoes

260 grams

Diced Irish Chicken Breast

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

130 grams

Irish Bacon

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3652 kJ

Energy (kcal)873 kcal

Fat26.7 g

of which saturates12.2 g

Carbohydrate101.8 g

of which sugars18.2 g

Dietary Fiber10.2 g

Protein58.7 g

Cholesterol0 mg

Salt4.43 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop onto a large (lined) baking tray.
Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Meanwhile, thinly slice the tomato.
Halve, peel and thinly slice the onion.

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally.
Add a pinch of sugar and cook until caramelised, 1-2 mins.
Once cooked, remove from the pan and cover to keep warm.

Return the pan to medium-high heat with a drizzle of oil.
Chop bacon into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the oil is hot, add the chicken and season with salt and pepper.
Fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Add bacon to the pan and fry until browned, 3-4 mins.

Remove the pan from the heat. Stir through the mango chutney and a splash of water. Coat the chicken well.
Halve the ciabatta lengthways and pop (cut side up) onto a lined baking tray. Spread the butter over the cut sides.
Top the ciabatta bases with tomato slices, caramelised onion and chicken. Season with salt and pepper. Scatter over the cheese.
Pop the ciabattas into the oven until the cheese is melted, 4-5 mins.