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.

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