Lemon Oregano Chicken Baguette With Roast Garlic Mayonnaise
"This is a meal by itself. To butterfly the chicken breast, place the breast flat onto a work surface, and with one hand on top to hold it in place, slice through the middle horizontally to cut almost in half and open out flat. To peel and chop a lemon, cut a slice from the top and the bottom of the fruit. Cut away the rind, pith and skin, working from top to bottom, following the curve of the fruit. Slice the peeled fruit crosswise into 1/4 inch slices and then stack and chop the slices finely. Please note, cooking time indicated includes marinating time and roasting time of garlic for garlic mayo."
- Ready In:
- 1hr 40mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 4 boneless skinless chicken breasts, butterflied
- 1 lemon, peeled and chopped
- 2 garlic cloves, crushed
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 1⁄2 teaspoon black pepper
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For the sandwich
- 1 baguette
- 1 tomatoes, sliced
- crisp salad leaves
- salt & freshly ground black pepper
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For Roast Garlic Mayo
- 1 cup mayonnaise
- 1 head garlic
- 3 -4 tablespoons olive oil
- salt & freshly ground black pepper
directions
- To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
- Pre-heat oven to gas mark 2/300°F/150°C.
- Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
- Roast garlic head for 1 hour until completely soft.
- Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
- Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
- Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
- Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
- Grill chicken for about 4-5 minutes on each side basting with any remaining marinade until the chicken is opaque with no trace of pink.
- Cut baguette into 4 equal-sized pieces.
- Split and toast on the cut side until just crisp for about 1 minute.
- Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
- Serve warm.
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RECIPE MADE WITH LOVE BY
@AaliyahsAaronsMum
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@AaliyahsAaronsMum
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Too, too yummy! Since I cut the recipe to serve one, I used some of my preserved lemons, after rinsing with water. So I didn't use any other salt. This was outstanding in every way. I did use a little more garlic (personal preference) and a lot of pepper. Thnx for posting such a winning recipe.
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Yum, so good! What a lovely blend of flavors. I had never roasted garlic before, and I did have a little trouble with that - it got overcooked at an hour (maybe the head of garlic I had was small?) and was all crunchy. So I was more careful about checking it periodically the next time, and that worked much better for me :) I also regularly use chicken tenderloins, so I went ahead and used those in this recipe since the breasts were to be butterflied anyway, and it worked perfectly. Thanks for sharing!
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This recipe made it into our Book #231450. 5/17/08 - This is a big wonderful sandwich that is truly a meal in itself. We made 2 servings and butterflied 2 b/s chicken breasts but just went ahead and cut them in half as they were easier to handle and fit better on the bread. We decided to marinade the chicken for just 2-3 minutes so the lemon wouldn't dry the chicken. This sandwich is so yummy! the marinade is scrumptious and the garlic mayo is easy to make and truly outstanding. The flavors go wonderfully perfect together. Thanks for posting.
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