Recipe Suggestions

Sticky Barbecue Chicken

Ingredients:

Fresh Chicken Fillet
Annie’s Barbecue Sauce

Little Gem Lettuce
Cherry Tomatoes / small Vine Tomatoes
Red Onion

Mayo Dip or Sour Cream or Spicy Mayo

This is a very simple dish, but was a very popular dish in our restaurant.

Firstly flatten the fillet with a sharp knife, simply cut horizontal across the fillet to open it out. This is known in the trade as butterfly filleting.

Season the fillet with salt and black pepper then place in a bowl. Drizzle the fillet with a little vegetable oil.

Heat a frying pan on the hob (Ensure you add No Oil) . Once the pan is starting to smoke, take it off the heat and place seasoned oiled fillets in pan. Return to heat and fry the fillets for a few minutes on each side to colour. The chicken will not be fully cooked at this stage.

Turn the heat down and add the Barbecue Sauce, simmer for a further few minutes to reduce the sauce. The sauce will become thicker and sticky. Take care not to reduce to far as the sauce may carmelise and burn.

A good tip is to remove all contents from the pan into a baking dish or pan and place in the oven at around 140-150 degrees.

Now you can  work on the rest of your dish.

My suggestion is to serve with tossed salad, crispy little gem lettuce, tomato, and red onion. This salad with a little salt and pepper and a drizzle of olive oil is perfect.

A dip either Mayo, Sour Cream or Spicy Mayo.

Finally I would have served it with some Tortillo Chips in a serving dish for all the family to share.

Now your serving plate should have Tossed Salad, a dip, and the Sticky Barbecue Chicken should be piping hot in the oven, simply place it on the serving plate with plenty of sticky Barbecue sauce.

Enjoy !!!!!