Chicken BLT with Watercress and Rosemary Potato Wedges
In this classic dish, we use watercress instead of lettuce and pair some delicious middle speck 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.
Ingredients
- 1 2 Pack of Herb Panini (170g)
- 1 of Chicken Breast
- 1 150g Pack of Middle Speck Bacon
- 1 of Tomato (small)
- 80 g of Watercress
- 1⁄4 Cup of Garlic Aioli
- 2 of Red Potatoes
- 1 Stalk of Rosemary
- 1 of Red Onion
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Get startedStep-by-step instructions
Prepare Ingredients:
Preheat oven to 180°C. Cut potatoes and onion into even sized wedges. Pat chicken dry with paper towel and then slice in half lengthwise. Slice tomato and open bacon pack.
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 the oven for 20-25 minutes, or until golden and tender. With 5 minutes remaining on cooking time, slice panini in half and heat in oven on a rack.
Grill Chicken:
Season chicken with salt, pepper and a little olive oil. Heat a frypan on high (or BBQ grill) and cook chicken for 3 minutes each side or 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:
Cut chicken into 5mm slices. Prepare BLT: layer watercress, sliced tomato, chicken and bacon on bottom half of panini. Spread aioli on top half. Serve with wedges alongside. Enjoy!
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