Skip to the beginning of the images gallery

Sticky apple BBQ chicken

Name: Sticky apple BBQ chicken
Cook time: 25 min
Yield: 4

with panzanella salad

Ready in around 25 mins

RECIPE FACT:

Paris has a staggering 30,000 bakeries and even has its very own bread festival, which is held on an annual basis and celebrates the very crème de la crème of French baking.

Nutritional Info:

Energy: 2866kj (685Kcal)
Protein: 51g
Carbohydrate: 54g
Fat: 27g
Contains: Gluten, Milk, Egg, Soy, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake).
1. TO COOK THE BREAD:

Remove the wholemeal baguettes from their packaging and cut in half lengthways. Cut in half again and dice into 2-3 cm cubes. Place onto an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and cook in the oven for 8-10 mins.
2. TO MAKE THE SALAD:

Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the sweet corn and cook for 2-3 mins then place into a serving bowl to cool slightly. Trim the end off the baby cos lettuce and separate the leaves. Cut the tomatoes in 2 cm cubes and add to the serving bowl with baby cos leaves. Then add to the toasted bread, half of the Parmesan cheese and half of the ranch dressing. Toss and season with salt and pepper before serving.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast into 5 even pieces. Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot add the chicken and cook for 2-3 mins each side. Add the apple BBQ sauce and simmer for 1-2 mins until reduced and the chicken is cooked through. BBQ method: Cook chicken pieces on the grill side of a BBQ for 2-3 mins each side glazing regularly with the apple BBQ sauce until cooked through.
TO SERVE:

Divide the salad between plates. Top with the apple BBQ chicken drizzling over any remaining pan juices. Finish with a sprinkle of the remaining Parmesan cheese. Serve the ranch dressing on the side.