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Chicken Kiev focaccia sandwiches recipe

Chicken Kiev focaccia sandwiches recipe

0 ratings

Created by The Tesco Real Food team

We’ve given family favourite chicken Kiev a makeover, swapping the mash for fluffy focaccia to soak up that delicious garlicky butter. Tuck into this epic chicken sandwich for a special lunch or a cosy night in. See method

  • Makes 2
  • Takes 30 mins plus at least 30 mins pickling
  • 840 calories / serving

Ingredients

  • 2 chicken breast fillets
  • 5g fresh flat-leaf parsley, finely chopped
  • 3 tbsp reduced-fat mayonnaise
  • ¼ tsp garlic granules
  • 30g panko breadcrumbs
  • 10g Parmesan, finely grated
  • pinch of paprika
  • 1 egg, lightly beaten
  • 300ml sunflower or vegetable oil, for deep frying
  • 3 garlic cloves, halved
  • sea salt flakes
  • 1 tbsp spreadable butter
  • 135g loaf Tesco Finest focaccia, halved widthways, then sliced open horizontally
  • ½ Little Gem, shredded

For the pickled onion

  • 1 small red onion, thinly sliced
  • 1 tsp caster sugar
  • 1 tsp fine sea salt
  • 3 tbsp white wine vinegar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3510kj
    840kcal     42%

  • Fat

    49g 71%

  • Saturates

    10g 49%

  • Sugars

    5g 6%

  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 49.6g Protein 47.5g Fibre 3.7g

Method

  1. Put the chicken between two sheets of baking paper on a chopping board, then bash with a rolling pin to an even thickness of 1.5cm. Season with ¼ tsp salt, then set aside.
  2. For the pickled onion, put the onion in a bowl and press down to tightly pack. In a separate bowl, stir together the sugar, salt, vinegar and 3 tbsp water until the sugar has dissolved, then pour over the onion. Set aside for at least 30 mins or up to 3 hrs. Meanwhile, mix the parsley with the mayo and garlic granules; set aside.
  3. On a plate, stir together the breadcrumbs, Parmesan and paprika; season with black pepper. Dip each chicken fillet in the beaten egg, let the excess drip off, then turn it in the breadcrumbs to coat. Shake off any excess and set aside.
  4. Pour 2cm depth of oil in a large frying pan and put over a medium heat, adding the garlic so it gently cooks as the oil heats up. Once the garlic is sizzling, lift out with a slotted spoon and set aside. Fry the chicken in the garlicky oil for 4-5 mins on each side until golden brown and cooked through, basting occasionally. Drain on a wire rack, set over a baking tray, and season with sea salt flakes.
  5. Meanwhile, mash the fried garlic with a fork and stir half into the mayo mixture and the other half into the butter. Butter the base of each focaccia, then top with the lettuce, chicken fillet, then pickled onions. Spread the mayo onto the other piece of focaccia and sandwich together.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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