Chicken BLT

Bannockburn Free Range Chicken gives this traditional BLT a twist.

Serves: 1 – 2 Prep: Cook:
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  • 1 large Bannockburn Free Range Chicken breast
  • 2 zoccolis or small Turkish bread rolls
  • 2 ripe tomatoes
  • 4 rashers of good quality smokey bacon
  • 2 sprigs of thyme
  • Juice ½ lemon
  • 1 tablespoon extra virgin olive oil
  • ¼ of a cabbage, finely shredded
  • 1 carrots, grated
  • 2 handfuls of rocket or mixed leaf lettuce
  • ½ cup flat leaf parsley
  • 1 bunch chives
  • ½ cup freshly grated parmesan
  • Salt and pepper
  • Aioli

Cooking Method:

  1. Cut chicken breast horizontally. Bash the chicken breast into thin schnitzels.
  2. To make the coleslaw combine the cabbage and carrots. Add parsley and chives and 2 tablespoons of aioli.
  3. For the chicken, season with lemon, thyme, olive oil, salt and pepper and grill for 2 minutes on each side.
  4. Once the chicken has started to cook add the rashers of bacon until crispy and golden.
  5. To assemble the BLT, thinly coat the Turkish bread with aioli, add a piece of the chicken and bacon, tomato and rocket, followed by some freshly grated parmesan and a spoonful of the coleslaw.
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