Recipe: Baked Potato with Chargrilled Asparagus and Chicken Mayonnaise.

Helen’s Home Cooking

serves 4-6

Baked Tatties
  • 1 large baking potato each
  • 300g chicken breast sliced thinly
  • 125g pack of slim asparagus, trimmed
  • mayonnaise, homemade or bought
  • salt and pepper to taste
  • butter and oil for frying
  1. Scrub and pierce the potatoes.
  2. Put in a moderate oven 180’c, 375, gas mark 5, uncovered for 1½hrs turning half way through.
  3. Heat a griddle/frying pan until very hot add 1 tbls of oil and approx the same amount of butter.
  4. Once the butter starts to froth, carefully place the asparagus on the griddle, salt and pepper your asparagus and fry for 2-3 mins, turn and repeat the process.
  5. Remove from the pan and place on kitchen roll, allow to cool.
  6. Wipe any debris from the pan and re-heat.
  7. Add 1 tbls of oil and the equivalent butter, and heat until the butter starts to froth.
  8. Add the chicken to the griddle/frying pan, salt and pepper your chicken and fry for around 3 mins until golden, without moving the chicken.
  9. Turn the chicken and repeat the process.
  10. Check your chicken is cooked right through, juices should run clear and remove from the pan. Allow to cool on kitchen roll.
  11. Once your chicken and asparagus have cooled, place in a fairly large bowl.
  12. Cover with mayonnaise and stir together.
  13. Add more mayonnaise along with salt and pepper to taste.
  14. Place in the fridge until your potatoes are ready.
  15. Check your potatoes are ready with a skewer, it should glide in easily.
  16. Once ready, remove from the oven and dress.
  17. My preference is to cut the potato  and mix in butter and salt.
  18. Add your chicken mixture and serve with salad of your choice.

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