400g free-range chicken breast
2 cloves garlic, crushed
zest of one lemon
2 tbsp oregano leaves, roughly chopped
1 punnet cherry tomatoes, halved
1 zucchini, peeled horizontally
2 corn cobs
1 crusty baguette
1 cup baby spinach leaves
1 x jar Beerenberg Boxing Day Chutney
These are fantastic for Boxing Day picnics or a casual lunch at home, in the garden, by the pool, or in front of a certain sporting event...
The key thing here is the chutney of course, and to get hold of a really nice crusty baguette. Not always easy on Boxing Day I know, so maybe stock up in advance and freeze one, then defrost gently. In this case, I'd serve the baguettes warm. If you have leftover turkey or ham, lucky you! Just swap this in for the chicken breast.
Slice the chicken breast into strips about 1cm thick, then place in a large ceramic or non-reactive bowl. Drizzle with a little olive oil, then add the garlic, lemon zest and oregano and season to taste. Toss well then set aside to marinate in the fridge for at least 30 minutes but preferably a couple of hours.
Preheat a frying pan on medium-high and add a little more olive oil, then cook the chicken in batches, until golden and cooked through. Transfer chicken to a plate, cover with foil then add a touch more oil if necessary and throw the tomatoes and zucchini into the pan. Cook, tossing often, for a few minutes then add this mixture to the chicken. Meanwhile, bring a small saucepan of water to the boil and cook the corn cobs for 4 minutes. Remove from heat then slice kernels from the cobs and add to the chicken mixture. Toss gently.
To assemble the baguette, slice horizontally across the whole bread stick, start with a layer of baby spinach, then spoon in the warm chicken mixture and finish with a nice and generous drizzle of the Beerenberg Boxing Day Chutney. Tie with string a few times along the baguette, just to keep everything together, then pack in your basket; or take to the table and cut into portions just before serving.