Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos: Chicken Salad Sandwich Recipe Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

Chicken Salad Sandwich Recipe Biography

Source(google.com.pk)
Quality chicken stuffed with garlicky butter and crispy crumbled bacon, then coated with golden breadcrumbs – you know it’s going to be good

Ingredients:
    4 rashers of smoked streaky bacon
    olive oil
    4 x 150 g skinless chicken breasts, (I got mine from the butcher with the bone in, but either way is fine)
    3 tablespoons plain flour
    2 large free-range eggs
    150 g fresh breadcrumbs
    sunflower oil
    2 large handfuls of baby spinach , or rocket
    2 lemons
    For the butter:
    4 cloves of garlic
    ½ a bunch of fresh flat-leaf parsley (15g)
    4 knobs of unsalted butter, (at room temperature)
    1 pinch of cayenne pepper
    For the broccoli mash:
800 g Maris Piper potatoes
    1 head of broccoli
    1 knob of unsalted butter

Method:
Making a really great expression of a chicken Kiev will put smiles on people's faces. Good-quality chicken stuffed with gorgeous garlicky butter and crispy crumbled bacon, then coated with golden breadcrumbs – you know it's going to be good. This is pure indulgent pleasure, so simply make sure you balance up your meals in the days that follow.

Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove. For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.

Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (watch how-to video below). Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.

Preheat the oven to 180°C/350°F/gas 4. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated. Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won't be as golden, but they'll be just as delicious.

Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender. Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper. Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.

Ingredients:
    1.6 kg higher-welfare chicken
    2 medium onions
    2 carrots
    2 sticks celery
    1 bulb garlic
    olive oil
    sea salt
    freshly ground black pepper
    1 lemon
    1 small bunch fresh thyme, rosemary, bay or sage, or a mixture

Method:
Having learnt the things I've learnt about chickens over the last few years, of course I'm going to suggest that you buy free-range or organic. But if you're a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/gas 9. There's no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken's cavity, with the bunch of herbs.

To cook your chicken
Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes. If you're doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy.

To carve your chicken:
Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.

Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.

When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg.
Nutritional Information Amount per serving:
    Calories 553 28%
    Carbs 10.2g 4%
    Sugar 6.7g 7%
    Fat 36.7g 52%
    Saturates 9.3g 47%
    Protein 43.4g 96%