Chicken, bacon & watercress baguettes
This hearty baguette will really hit the spot when feeding a hungry crowd for lunch
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
- Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
- Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.
Per serving
457 kcalories, protein 34g, carbohydrate 36g, fat 21 g, saturated fat 10g, fibre 1g, sugar 2g, salt 2.53 g
Recipe from Good Food magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/468663/
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Ingredients
- 50g watercress
- 100ml crème fraîche
- ½ lime
- 6 rashers unsmoked back bacon , or 8 rashers streaky
- 300g leftover roast chicken or chicken breasts poached in a little stock
- 4 small baguettes or 1 large baguette, divided into 4
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Ingredients
- 50g watercress
- 100ml crème fraîche
- ½ lime
- 6 rashers unsmoked back bacon , or 8 rashers streaky
- 300g leftover roast chicken or chicken breasts poached in a little stock
- 4 small baguettes or 1 large baguette, divided into 4
Per serving
457 kcalories, protein 34g, carbohydrate 36g, fat 21 g, saturated fat 10g, fibre 1g, sugar 2g, salt 2.53 g
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25 April 2010
Beth rated and commented on this recipe
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