Chunk of Fresh Focaccia sliced in half through the middle.
2 Herb Fed chicken breast cooked and shredded
1 Mozzarella sliced thick
2 heaped tablespoons Pesto
1 Roasted Red pepper
4 lettuce leaves chopped fine
1 finely chopped spring onion
3-4 tablespoons lemon mayonnaise
Mayonnaise
2 egg yolks
1/2 teaspoon Dijon mustard
1/2 a Lemon zested
2 tablespoons lemon juice
200ml sunflower oil
Pinch of salt & black pepper to taste
We used rosemary and sea salt focaccia to complement the succulent Herb Fed chicken (you can use whichever you prefer but the more flavour, the tastier this will be!) slicing in half the focaccia and slathering the insides with a really good fresh pesto, before layering up with the roasted red peppers. Next, add lovely big circles of soft oozy mozzarella and layers of succulent chopped chicken along with the lemony mayo.
We pan fried the chicken for quickness then while it was still warm, shredded it and seasoned with a pinch of salt and black pepper. Once you've done this, just set aside to cool before stirring through the homemade mayonnaise.
To roast the pepper, we simply drizzled with a little oil and roasted it in a hot oven at 200 degrees for around 20 minutes, or until it reached that wonderful soft tender roasted succulence. Once it's ready, set it aside to cool.
Combine the two egg yolks, Dijon mustard and lemon zest together with a hand blender and slowly drizzle the oil into the mix until a delicious creamy mayonnaise forms. Now combine the lemon juice season to taste and chill until required. (This will keep in a clean jar for up to a week). And that's it!
Enjoy x x
Recipe courtesy of Stephs_Food_diary
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