Chicken, bacon & watercress baguettes

Chicken, bacon & watercress baguettes

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

This hearty baguette will really hit the spot when feeding a hungry crowd for lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
457
protein
34g
carbs
36g
fat
21g
saturates
10g
fibre
1g
sugar
2g
salt
2.53g
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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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2010

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Comments

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bethocallaghan's picture
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Used lemon juice instead - i'm sure lime would be more interesting though - does need a little acidity...

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