By Harry Heal
Rotisserie Style Chicken & Prosciutto Ciabatta
12 steps
Prep:20minCook:1h 15min
One of my favourite sandwiches to date. For the ciabatta recipe, check my previous posts :)
Updated at: Mon, 08 Apr 2024 15:02:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
3
Low
Nutrition per serving
Calories2288.8 kcal (114%)
Total Fat202 g (289%)
Carbs11.3 g (4%)
Sugars1.3 g (1%)
Protein107.5 g (215%)
Sodium1474.1 mg (74%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Filling
1chicken
6slices prosciutto
4chives
1 bulbgarlic
1lemon
1 tspsmoke paprika
1 tspgarlic powder
1 tspherbs de provence
olive oil
Mayonnaise
Instructions
Step 1
Slice the bulb of garlic and lemon in half. Place in the cavity of the chicken.
Step 2
Pour a generous amount of olive oil on top of the skin and sprinkle over the paprika, garlic powder, herbs and salt & pepper.
Step 3
Place in the oven at 190c/375f for 1 hour or until internal temperature of 74c/165f. Cover with tin foil and leave to rest.
Step 4
Whilst the chicken is cooking, make the mayonnaise.
Step 5
Crack the egg and separate the yolk from the white.
Step 6
Add the yolk to a mixing bowl along with the dijon and lemon juice. Begin whisking, whilst slowly adding the canola oil. It will begin to thicken. Keep whisking and adding the oil until you have a smooth mayonnaise.
Step 7
Add the chopped chives and season to taste.
Step 8
Place the prosciutto on a baking tray and cook for 10 - 12 minutes until crispy.
Step 9
Take two forks and shred the chicken.
Step 10
Lightly toast the ciabatta rolls with a little olive oil.
Step 11
Add the mayonnaise, followed by the chicken, crispy prosciutto and garnish with more chives.
Step 12
Slice and enjoy!
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