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Chicken, tomato & chutney


  • 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 spears


  • 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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