Wednesday, 29 June 2011

Chicken BLT


I love a god BLT. The salty crispness of the bacon, slight acidity of the tomato and the crunchy freshness of the lettuce all on a buttery toasted bun.
Throw in some chicken and you have an awesome sandwich perfect for lunch or a quick lazy dinner that will fill your tummy and make everyone happy.

I used to just grill the chicken for my BLT but a brain wave this morning got me thinking about chicken salad. I figured by poaching the chicken, shredding it and then mix through tonnes of aioli (because you can never have too much right?) it would add another awesome flavour dimension to my sandwich. Damn was I right.


Makes two.
Ingredients:
3 cups chicken stock
3 Lemon slices
1 Bay leaf
1 Chicken breast
2 tbl spoons Garlic Aioli
2 rashes of Bacon
2 Turkish rolls (or Ciabiatta rolls)
1 Large tomato
Iceburg lettuce


Method:
1. Place a small saucepan over medium high heat. Pour in the chicken stock, add the lemon and bay leaf. Season with pepper. Bring to the boil. Reduce heat to low, add the chicken breast. Cover and simmer for 4 minutes. Remove from the heat and let the chicken sit for 10 minutes to continue cooking. Remove the chicken and discard the poaching liquid. Once cool, use a fork or your hands to shred the chicken into a bowl. Add two tablespoons of Garlic aioli and combine well.

2. Heat a fry pan over medium high heat. Cook the bacon until crispy. Remove from the pan and drain on some paper towel. Meanwhile, slice each roll in half and place under the grill to toast. Once nice and golden remove from the grill. Top with the chicken, sliced tomato, bacon, lettuce and the top half of your roll. 


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