Sun Valley Chicken Caesar Jacket Potato

The perfect filling snack or a great main meal

Serves 1 person, multiply the recipe by your number of guests


200g of Sun Valley Chicken Breast Strips 12MM

1 large jacket potato for oven baking

2 iceberg lettuce leaves, finely shredded

2 tablespoons of cheese shavings such as Parmigiano Reggiano

1 tablespoon of mayonnaise

1 fresh garlic clove

2 teaspoons of fresh squeezed or concentrated lemon juice

1 teaspoon of Italian mixed dried herbs – oregano and basil

1 tablespoon of sunflower oil

salt and pepper to taste

Steps to Prepare

Step 1
Pierce the potato all over the surface with a fork and brush over with the sunflower oil. Place it on the center tray of a pre-heated oven at 200c (fan assisted oven) or 220c (conventional oven) and bake for 1 to 1.5 hours until fully cooked.
Step 2
While cooking the potato, prepare the mayonnaise sauce. Place the mayonnaise in a bowl and add 1 crushed clove of garlic, the lemon juice and herbs.
Step 3
Defrost the Sun Valley Chicken Breast Strips according to the on pack instructions.
Step 4
Remove the cooked potato from the oven and carefully cut open, allowing to cool for 2 minutes before spooning in the mayonnaise blend
Step 5
Add the shredded lettuce, place the ready to eat cooked chicken on top and sprinkle on the cheese. Add salt and pepper to taste and serve immediately.
Step 6
Mix it up! Make this great recipe even more irresistible by adding cut strips of freshly cooked bacon.

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