This week’s recipe involved me going slightly out of my comfort zone when it came to cooking the chicken.
When I cook with chicken I always assume I’m going to kill myself or whoever I’m feeding. I’m convinced I’m going to leave raw chicken all over my kitchen (I blame an anti-bacterial spray advert from when I was a kid) and as a result I use gloves and anti bac the kitchen A LOT when I cook it!
I always bake my chicken, because I know I can put it in the oven for a certain time, it’ll be cooked when it comes out and there’s as little touching of the actual meat as I can get away with.
This recipe entailed pan frying chicken and I wasn’t too thrilled, but I knew I would give it a go. People cook raw chicken every day, so it can’t be that hard can it?
This recipe is served with home-made chips, which I serve quite regularly at home. I use sunflower spray rather than oil because it works just fine, and is healthier, therefore happier on the stomach. That’s something I’ve noticed with these Gousto recipes – there’s a lot of oil, a lot of sugar and a lot of salt added. Much more than I would ever add in my usual day-to-day cooking. Anyhow, back to the recipe!
I was provided with one large chicken breast, which I had to butterfly in order to produce two thinner breast portions. I managed this okay, but one was thicker than the other. I had to then sprinkle 1 tbsp of dried oregano over the chicken portions and add a pinch of salt.
These were pan-fried in a little oil for 5 minutes on each side (I obviously obsessed over making sure these were cooked all the way through).
To make a pesto mayo I mixed 22g of sundried tomato pesto with 15ml of mayo. Then mixed 22g of pesto with a drizzle of olive oil and this made a dressing for my rocket leaves.
I was provided with 2 ciabatta rolls (though I’m not sure whether it was really ciabatta because it didn’t seem like it was).
These were popped into the oven for 3 minutes and then removed, sliced in half and some of the pesto mayo spread on the bottom of each roll. A little rocket was placed on top of that, and then one of the chicken breasts.
This was served with the home-made chips and the rest of the rocket, which was drizzled with the pesto dressing.
The chicken was lovely and moist, tasted lovely with the oregano on top and the pesto dressing was tasty.
That being said, I would have liked something other than pesto to put on the rocket, since it was already on the burger. It made everything taste very samey and I like a bit of variation.
We both enjoyed this meal, and I think I would try it again – certainly preparing the chicken in the way I did this time around. It was good quality chicken, which helped.
I give this recipe 7/10