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Chicken BLT

For the ultimate lunchtime sarnie, try Justine Schofield’s mouth-watering BLT.



  • 1.

    Cut chicken breast horizontally. Bash the chicken breast into thin schnitzels.

  • 2.

    To make the coleslaw combine the cabbage and carrots. Add parsley and chives and 2 tablespoons of aioli.

  • 3.

    For the chicken, season with lemon, thyme, olive oil, salt and pepper and grill for 2 minutes on each side.

  • 4.

    Once the chicken has started to cook add the rashers of bacon until crispy and golden.

  • 5.

    To assemble the BLT, thinly coat the Turkish bread with aioli, add a piece of the chicken and bacon, tomato and rocket, followed by some freshly grated parmesan and a spoonful of the coleslaw.


Preparation Time: 20 minutes

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken BLT.


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