Chicken BLT with Rosemary Potatoes
In this classic dish, we use watercress instead of lettuce and pair the bacon with chicken and garlic aioli on a panini. Served with potatoes, rosemary and red onion this goes down a treat! Why not treat yourself and enjoy this with a crisp, dry apple cider. Share your moment on Instagram and Facebook #youplateit #nomorewhatsfordinner
Ingredients
- 2 Focaccia Panini
- 2 Chicken Breast
- 1 2 Pack of Shortcut Rib Bacon
- 1 Tomato (small)
- 1 Pack of Watercress
- 0.25 Cups of Garlic Aioli
- 3 Potatoes (Select)
- 1 Stalk of Rosemary
- 1 Red Onion
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Preheat oven to 180°C. Wash the fresh produce. Cut potatoes and onion into even size wedges. Pat chicken dry with paper towel and slice in half lengthwise.
Cook Wedges:
Combine potato wedges, onion and rosemary leaves with a little olive oil and season with salt and pepper. Spread evenly over a lined baking tray and cook in oven for 20-25 minutes, until cooked. With 5 minutes remaining on cooking time, slice panini in half and heat in oven on rack.
Grill Chicken:
Season chicken with salt, pepper and a little olive oil. Heat a pan on high or BBQ grill and cook chicken for 3 minutes each side, until cooked through. Set aside on a plate and keep warm.
Grill Bacon:
In the same pan, grill bacon until cooked to your liking, around 4 minutes. Remove panini halves from oven.
You Plate It:
Prepare BLT - Layer watercress, sliced tomato, chicken and bacon on bottom half of panini. Spread aioli on top half and viola! Serve with wedges - Enjoy!
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