Chicken BLT with Watercress and Rosemary Potato Wedges
- Prep time: 30 minutes
- Calories: 700
- 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
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!