Irish Crumbed Chicken Brioche Roll with Halloumi
with pickled onion, butterhead and coleslaw- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
- Milk
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
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 50g
(Contains: Milk May be present: Milk)
200 grams
Halloumi
(Contains: 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 with 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 in the middle of the oven until golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Halve, peel and slice the onion as thinly as you can. Pop it into a bowl with the apple cider vinegar and 1/2 tsp sugar (per 2P). Keep stirring occassionally and then season to taste with salt and pepper.
Trim the salad leaves, then thinly slice.
Just before serving, toss the salad leaves and coleslaw with the remaining aioli. Season to taste with salt and pepper,
When everything is almost ready, slice the cheese and cut the brioche rolls lengthways down through the middle (don't slice all the way through). Lay them cut-side up on a baking tray and lay over the cheese. Pop in the oven for 2-4 mins, until the cheese is melted.
Fill the brioche rolls with tossed salad and crumbed chicken. Top with the pickled onion (as much as you'd like) and serve any remaining salad by the side.
