Shanna's Chicken Bacon Avocado Muffalata
6 x boned chicken thighs skin removed i
3 clv garlic crushed
3 tsp dried oregano or 1 tbsp roughly chopped fresh oregano
1 x salt and black pepper
olive oil
1 x lemon
2 x beef tomatoes thickly sliced
6 x smoked bacon rashers
flat bread ciabatta
4 x spring onions chopped
Method :
Salad leaves such as rocket baby spinach or sliced cos 2 ripe avocados sliced
and tossed with half the lemon juice tabasco
Flatten the thighs a little by beating with a rolling pin this will help them
cook faster and prevent drying out.
Put them in a container or sandwich bag add the garlic oregano a good grind of
pepper about 3 tbsp of oil and a squeeze of lemon then move it all about so that
everything gets well coated.
Refrigerate for a couple of hours or overnight.
When ready to cook remove the thighs from their container and rub with salt.
Sear for 4 to 6 minutes on each side depending on thickness (pierce with a knife
to check the juices run clear). Toss the slices of beef tomato in any remaining
chicken marinade slosh on more oil and season then grill alongside the chicken
when you feel it's nearly done.
Grill the bacon until crisp then toast the bread.
To assemble slice up the chicken and layer with all the cooked and salad things
on half of the grilled bread saucing the avocado with Tabasco then sandwich and
eat while warm and juicy.
A giant sandwiched chicken salad. Do the cooking bit in a couple of heavy frying
pans or on the barbie if you prefer.
Serves 6