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Chicken Cheezys

From all my times in and out of airports lately and the regular visits to Juicy Lucy I have come to love the Cheesa’s that they serve and have come up with this recipe which is really great. It’s not meant to immitate them but improves on the theme, I think. (4-6 slices is enough for 4 people as a light dinner or lunch with a salad) What you need

4-6 slices rye bread slices toasted (use a good heavy loaf)

3-4 cooked chicken breasts chopped up (or left overs from a chicken roast)
2 dessert spoons mayonnaise
2 teaspoons chutney
6 rashers of bacon chopped
1 avocado cubed
pinch of salt and pepper

Finely grated cheddar cheese for topping

The process

Toast the bread.

To cook the chicken breasts quickly, cut them into small pieces and fry in a little butter on a low heat until white and cooked through, or if you are using left overs, simply chop it up.

Fry the bacon bits until crispy on a low heat.

Cut the avocado into 1cm cubes.

Add all of the ingredients to a bowl and gently mix together so that you do not mush up the avocado.

Put the oven on grill.

Pile a good amount of the mixture onto each slice of toast ensuring that you take it right to the edges (or the edges will burn under the grill), top with the grated cheese and place under the grill.

Grill until the cheese has melted and that’s that, a really delicious meal.

Try all sorts of toppings, I have made it with mustard instead of the chutney which changes the flavour completely. I have also added cheese to the mixture and used a thinner layer on each slice so that the cheese

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