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Mark Olive

Chicken, tomato & chutney


Ingredients

  • French stick or bap rolls, cut into ½ cm slices
  • Olive oil
  • Mountain pepper
  • 1 chicken breast
  • 2 teaspoons desert flakes
  • 1 tomato finely diced
  • Muntries chutney
  • Chive cut into 1 inch s pears

Method

  1. Preheat oven to 180°C.
  2. Brush bread with olive oil, sprinkle with mountain pepper and bake in a moderate oven for 5 minutes until crisp.
  3. 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.
  4. Meanwhile, combine the tomato and muntries chutney in a small bowl.
  5. Top bread with tomato chutney mix and top with shaved chicken breast and garnish with chives spears.
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Recipe Rating

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