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Preheat oven to 180°C.
Brush bread with olive oil, sprinkle with mountain pepper and bake in a moderate oven for 5 minutes until crisp.
Coat chicken with desert flakes and seal on a lightly oiled hotplate until brown. Transfer to the oven to cook for a further 5 minutes until cooked through but still moist. Remove from oven and finely shave.
Meanwhile, combine the tomato and muntries chutney in a small bowl.
Top bread with tomato chutney mix and top with shaved chicken breast and garnish with chives spears.
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