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Ingredients
505g pack Essential Breaded Chicken Steaks
500g pack frozen sweet potato oven chips
1/2 x 20g pack tarragon, leaves picked and finely chopped
5 tbsp light mayonnaise
90g wild rocket
½ unwaxed lemon, zest and juice
4 brioche buns, halved
1 Essential Slicing Tomato, thinly sliced
Method
Preheat the oven to 200°C, gas mark 6. Put the chicken steaks on one large baking tray and the chips on another. Bake for 22-24 minutes until the chicken is cooked through and no pink meat remains.
Meanwhile, in a small bowl, combine the tarragon and mayonnaise with 1 tbsp cold water. Season, then set aside. In another bowl, mix together the rocket, lemon zest and juice; season.
Toast the cut sides of the buns in a hot frying pan or under the grill. Spread 1 half of each with a spoonful of tarragon mayo, then layer up with the chicken, tomato, rocket and bun tops. Serve with the chips
Cook’s tip
LEFTOVERS Tarragon
Blend leftover tarragon into a pesto, stir into a creamy sauce for pork, or infuse in a sugar syrup to serve with tonic water.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,951kJ/ 706kcals
Fat
33g
Saturated Fat
4.9g
Carbohydrates
69g
Sugars
19g
Fibre
11g
Protein
27g
Salt
2.1g
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