Hot Chicken & Pepper Ciabatta with Sweet Tomato & Chilli Chutney

A colourful feast for the eyes but wonderfully light on your tummy, this dish is the perfect ending to a perfect summer’s day. Serve with a chilled glass of rosé and relax.

Preparation time: 10 Minutes Cooking time: 30 Minutes
Hot Chicken & Pepper Ciabatta with Sweet Tomato & Chilli Chutney By

You'll need

2 small ciabatta breads
3 tbsp olive oil
½ level tsp Very Lazy Garlic Paste
3 mixed peppers, roughly chopped
2 medium red onions, peeled and sliced
6 tbsp Light Balsamic Dressing
2 skinless chicken breasts
2 tbsp sesame seeds, toasted
4 tbsp Sweet Tomato and Chilli Chutney
Fresh thyme to garnish

How to make

Preheat oven to 180⁰ C/Gas 4. Cut the bread in half lengthways, drizzle with the olive oil and thinly spread with the garlic paste.

Put the peppers and onions in an ovenproof dish, toss with 4tbsp of the Light Balsamic Dressing and roast for 20 mins until tender and beginning to
brown. 

Brush the chicken breasts with the remaining 2tbsp of Light Balsamic Dressing and gently pan fry until cooked through.

Toast the bread under the grill, and cover with peppers, onions, slices of chicken, sesame seeds and salt and pepper to taste.

Top with Sweet Tomato and Chilli Chutney and garnish with thyme. Serve with a rocket salad.

 

A colourful feast for the eyes but wonderfully light on your tummy, this dish is the perfect ending to a perfect summer’s day. Serve with a chilled glass of rosé and relax.

Preparation time: 10 Minutes Cooking time: 30 Minutes

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