Irish Chicken Roll
with pickled onion and coleslaw- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
- Milk
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
Our tribute to the Irish deli classic. We’ve swapped the humble baguette for brioche rolls and added a pickled onion twist.
Ingredients
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
2 unit(s)
Brioche Rolls
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
120 grams
Salad Leaves
50 grams
Mature Cheddar Cheese Block
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tbsp
Oil
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Pop 1 tbsp aioli (per 2P) into a bowl. In a separate bowl, combine the breadcrumbs, Cajun spice, salt, pepper and 1 tbsp oil (per 2P).
- Add the chicken to the aioli and mix to evenly coat. Season with salt and pepper.
- Dip the chicken in the breadcrumbs, ensuring it's completely coated, then transfer to a lined baking tray.
- Drizzle oil over the crumbed chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Bake the chicken in the middle of the oven until golden and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- When 5 mins of cooking time remain, thinly slice the cheese.
- Cut the brioche rolls lengthways down through the middle (don't slice all the way through). Lay cut-side up on the baking tray and add the cheese. Return to oven until cheese is melted, 2-3 mins.
- Halve, peel and slice the onion as thinly as you can.
- Pop it into a bowl with the apple cider vinegar and ½ tsp sugar (per 2P). Season to taste with salt and pepper. Continue to stir occasionally.
- Trim the salad leaves, then thinly slice.
- Just before serving, toss the salad leaves and coleslaw mix with the remaining aioli. Season to taste with salt and pepper.
- Serve rolls, tossed salad, crumbed chicken and pickled onion separately.
- Allow everyone to assemble their own at the table.
