Ingredients
Chicken
600g chicken mini fillets,raw
Juice of 1 lemon
1 tbsp olive oil
2 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic granules
½ tsp onion granules
Pepper and salt to taste
1 large brown onion, thinly sliced
1 red bell pepper, thinly sliced
2 vine tomatoes, peeled and chopped
1 tbsp tomato puree
25 ml honey
1 tbsp balsamic vinegar
80 ml plain water
80g grated mozzarella
4 Greek style flatbreads
1 tbsp olive oil
2 tsp smoked paprika
2 tsp dried parsley
1 tsp garlic granules
½ tsp ground cumin
½ tsp onion granules
½ tsp chilli flakes
Pepper and salt to taste
Honey mustard sauce
1 ½ tsp English mustard
1 tbsp light mayonnaise
1 tsp honey
Pinch of smoked paprika
Pinch of dried parsley
Instructions
- Preheat oven to 180C(fan). Drizzle the chicken mini fillets with 1 tbsp olive oil and lemon juice, in a small bowl combine all chicken seasonings, sprinkle over the fillets and then rub all over. Line roasting tray with baking paper, and place the fillets on the tray. Bake for 20-21 minutes. Once the chicken has cooled slightly, cut into pieces.
- Heat oil in a pan over a high heat, add onion and pepper and fry for 3-4 minutes, add chopped tomatoes, tomato puree and plain water, mix well and cook for 1-2 minutes. Add all seasonings, balsamic vinegar, honey, stir in. Add cooked chicken and mix well.
- Place the flatbreads in a roasting tray, add chicken mixture, grated cheese, sprinkle some chilli flakes and dried parsley and bake on 180C(fan) for 10-11 minutes.
- In a small bowl combine honey, mayonnaise, English mustard, smoked paprika and dried parsley and then drizzle over the flatbreads.