Theo’s meals in 20 mins
MasterChef finalist and dad-of-three Theo Michaels knows time’s short in the kitchen. Every week, he shares a simple and delicious recipe...
Whenever I heart he word Cajun, its ends me back to Louisiana and stomping around New Orleans in the early hours. Music, dancing and food are entwined with the Cajun and New Orleans spirit. Enjoy this quick bite of that Cajun spirit ...
Cajun chicken blue cheese baguette PER SERVING CALS 948 FAT 26.05g SERVES 4
4 small white baguettes Butter for spreading 150g Cambozola cheese 4 tomatoes, sliced 4 small chicken breasts (approx. 150g per breast) 2tbsp olive oil 1tsp ground cumin 1tsp mild chilli powder 1tsp smoked paprika Seasoning (ground black pepper and salt) Pinch of dried oregano Crisps, to serve
1 Prep all the ingredients: cut the batons lengthways and butter them, slice the Cambozola into eight equal slices and cut the tomatoes into thick slices (about three or four slices per tomato) and reserve.
2 Cut the chicken breasts in half lengthways and place in either a mixing bowl or ziplock bag with the olive oil. Mix all the spices together, including the salt, pepper and oregano, add to the chicken and mix.
3 Heat a non-stick griddle pan, lay the chicken slices in it and cook on a medium-high heat for 6 mins each side or until cooked through, turning only once so you get lovely griddle marks. Remove and put in a warm oven (60˚C) until needed.
4 Assemble by laying a few tomato slices in each baguette, followed by two halves of chicken breast, then a couple of slices of cheese, and close.
5 Serve with crisps.
TIP Use Brie for a milder cheese or Gorgonzola for a stronger flavour. Shh... you can cheat and use a shop-bought Cajun spice mix instead of the separate spices.