Chicken with Blue Cheese & Roasted Potatoes
with salad alongside
As much flavour as the beloved BLT, but with an exciting twist! Swapping lettuce for rocket, adding delicious cream cheese and piling it all onto a brioche roll makes this easy-to-assemble lunch a real treat.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
2 unit(s)
Tomato
40 grams
Salad Leaves
55 grams
Blue Cheese
(Contains: Milk)
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the thin point until there's 2cm left (don't slice all the way through). Open it up like a book.
- Repeat with the other breast(s). You've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Lay the open chicken breasts on a lined baking tray. Drizzle some oil and season with salt and pepper.
Bake on the middle shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
In the last 5-7 mins of chicken cooking time, crumble over the blue cheese and melt in the oven.
Chop the tomato into 2cm chunks.
Just before serving, toss the tomato and salad leaves with a drizzle of oil. Season to taste with salt and pepper.
Serve the roasted potatoes and blue cheese topped chicken between plates. Serve the tossed salad alongside.
