Blueberry BBQ Chicken Breasts

Bash or roughly chop the hazelnuts. 
Place a large pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
 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.

Trim and peel the grapefruit. Remove all the grapefruit segments by carefully separating from the white membrane with the help of a knife.
Set the segments aside and juice the remaining grapefruit.

Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

Just before serving toss the salad leaves and grapefruit segments with the grapefruit juice, a drizzle of oil and half the apple cider vinegar (per 2P). Season to taste with salt, pepper and sugar.

With 10 mins potato cooking time remaining, return the pan to a medium-high heat with a drizzle of oil. 
When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). Remove from the heat and stir through the BBQ sauce, blueberry jam and a knob of butter. Mix well to coat both sides of the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Tip: Add a splash of water if required.