Clare’s Chicken & Bacon Stack
Today’s recipe is beyond easy yet it packs the most amazing flavor punch, delicious moist chicken, crisp bacon, smashed avocado, ballimaloe relish and salad all wrapped up in a seedy bun.
Preparation 10 minutes
Total time 30 minutes
- 4 chicken fillets
- 4 seedy burger buns
- 4 slices of back rashers
- 2 avocado’s
- 2 tomatoes , sliced
- handful of salad leaves
- 1 red onion, thinly sliced
- pinch of salt, pepper,
- 1/2 tsp chilli flakes
- 1/2 zest & juice a lemon
- 1 tsp smoked paprika
- 4 tbs chunky Ballymaloe Relish
- 2 tbs lighter than light mayo
- 2 tbs Olive oil
1/ Place the chicken fillets on a board lined with grease proof paper, sprinkle half the salt, pepper, lemon zest and paprika directly onto the paper and top with the chicken, sprinkle the other half on and place a second sheet of grease proof paper on top. Using a rolling pin or anything hard, bash the chicken out to about 1/2 inch in thickness.
2/ Put the seasoned chicken fillets on a plate and top with the remaining seasoning, lemon juice and olive oil. leave to stand for 10 minutes before cooking.
3/ Peel and remove the avocado stone, add a splash of lemon juice and chili flakes and smash, do not mash, you want some texture in this.
4/ Heat a large frying pan or grill pan until it is hot and add the chicken, leave to cook on one side for a good 4-5 minutes and then turn, do not keep turning and do not press the chicken, this should cook very quickly and should remain moist.
5/ Place the rashers on a grill pan and cook to your liking, For me and this recipe I think they are best when a little crispy.
6/ Toast your seedy bun, top the bottom of the bun with the smashed avocado, sliced red onion, tomato, 1/2 the cooked chicken, 1/2 the cooked rasher, ballymaloe, mayo and repeat to create Clare’s Chicken & Bacon Stack.
Serve Clare’s Chicken & Bacon Stack with a crispy slaw, chips, baked potato or chips.