Name: Chicken, bacon & watercress baguettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: British
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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Chicken, bacon & watercress baguettes

Chicken, bacon & watercress baguettes

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal457
fat21g
saturates10g
carbs36g
sugars2g
fibre1g
protein34g
salt2.53g

Method

step 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.
step 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.
step 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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A star rating of 4 out of 5.1 rating

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