Roast chicken BLT crispbreads
Ingredients
- 12 Peter's Yard Spelt & Poppy Seed sourdough crispbreads
- 3 chicken thighs , skin on, bone in
- 3 tbsp of mayonnaise
- 1 baby gem lettuce , washed, dried and shredded
- 4 sun-dried tomatoes , chopped
- 6 basil leaves , torn
- 3 rashers of streaky bacon
- olive oil
- salt
- pepper
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the chicken thighs in a roasting tray big enough to fit the chicken and bacon. Drizzle with olive oil, season with salt and pepper and roast for 15 minutes
3
After 15 minutes, add the bacon to the tray then return it to the oven and cook for another 5 minutes, or until crisp
4
Place the mayonnaise in a medium-sized bowl. Remove the tray from the oven and pour all of the excess juices and fat into the mayonnaise. Whisk to emulsify. Taste and season with salt and pepper
5
Once cool enough to handle, pull the chicken off the bone and roughly chop. Place the meat into a bowl with the chopped lettuce, tomatoes and basil
6
Pat the bacon with kitchen roll to remove any excess grease, then chop into little pieces
7
Assemble the crispbreads on plates and top with a generous spoonful of the chicken mixture. Finish them off with a sprinkling of crunchy bacon bits and serve
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Roast chicken BLT crispbreads
