Ingredients
4 skinless chicken breasts
2 tablespoons olive oil
4 slices smoked bacon
2 avocados
4 ciabatta rolls
4 slices cheese, choose your favourite
baby spinach leaves, 4 small handfuls
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
You're reading one of recipes available free. Full library with Gastronome.
mix the cajun seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt. set aside in a large dish. gently flatten out the chicken (bash it gently with a rolling pin between two pieces of cling film), then drizzle with half of the oil and toss into the seasoning until completely coated. heat the remaining oil in a large frying pan. sizzle the chicken for 5 minutes on each side, until firm. push to one side of the pan, then fry the bacon for a few minutes until cooked (of course you could always grill it! ). while the chicken is cooking, halve, stone, peel and slice the avocados. cut the ciabattas in half and toast the cut side of the buns. cover the tops of the buns with cheese and grill until melted. spread the bottom half of the bun with mayo (if using). top with a handful of spinach, then a rasher of bacon. to keep the avocado in place, slice the chicken then alternate between a slice of avocado and chicken (i just cut almost through the chicken and push a slice of avocado into it). top with the bun with melted cheese,press down lightly and serve with your favourite fries and salad!