Chunky Dip Pizzas
Avocado Tartines with Smashed Peas and Feta
Mexican Chili Red Beef
Crunchy Chilli Chicken with Spiced Tomato Salsa
Basil & Bacon Frittatas
Chili & Chicken Club Sandwich
Crispy Chili Red Chicken
Beetroot and Brown Lentil Salad
Roast Pumpkin Risotto
Spring Vegetable Pasta
Preparation: 10 Minutes | Cooking: 8 Minutes
1 tablespoon olive oil;
3/4 cup smooth ricotta;
1/4 cup smooth ricotta;
1/4 cup small coriander leaves.
Skinless chicken breast fillets;
1 small crusty baguette or italian loaf;
5.3oz. 150g semi-dried tomatoes.
Heat oil in frying pan over moderate heat. Cook chicken for 4 minutes each side or until cooked through. Cool. Cut chicken lengthwise into thin slices. Season with salt and black pepper.
Cut bread diagonally into 8 slices, 2cm thick. Grill or roast lightly until golden.
Place ricotta and Chili Chunky Dip in a bowl and stir to combine. Spread each slice of toast with ricotta mixture. Top with chicken, cucumber, tomatoes and coriander leaves.