Fragrant tarragon mayonnaise is the star of this simple supper, which puts ready-made ingredients to good use.
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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
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.
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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