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Chicken BLT

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


  • 2 zoccolis or small Turkish bread rolls

  • 2 ripe tomatoes

  • 4 rashers of good quality smokey bacon

  • 1 large chicken breast, preferably free range

  • 2 sprigs of thyme

  • Juice ½ lemon

  • 1 tbs. extra virgin olive oil

  • ¼ of a cabbage, finely shredded

  • 1 carrots, grated

  • 2 handfuls of rocket or mixed leaf lettuce

  • ½ cup flat leaf parsley

  • 1 bunch chives

  • ½ cup freshly grated parmesan

  • Salt and pepper

  • aioli


  • 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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