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Char-grilled Piri Piri Chicken and Mango Ciabatta
Cooking Time 10 min Minutes
Ingredients
11
Portions
10
Check out this Chicken and Mango Ciabatta as created by Mike Simmonds from GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire.
Ingredients
11 Total- 10 Country Range Ciabatta
- 5 Country Range Chicken Breast Fillets
- 25 g Country Range Piri Piri Seasoning
- 40 ml Country Range Rapeseed Oil
- 3 mangoes (fresh)
- 20 g coriander (fresh)
- 1 lime (zest and juice)
- 2 little gem lettuce
- 150 g Country Range Real Mayonnaise
- pinch salt
- pinch pepper
Method
-
1
Step 1
Slice the raw chicken fillets in half lengthways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge. -
2
Step 2
Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime. -
3
Step 3
Mix all the ingredients with the mayonnaise. Adjust the seasoning as required. -
4
Step 4
Wash and dry the little gem lettuce and leave the leaves whole.
-
5
Step 5
Place your char-grill or heavy bottomed frying pan on a medium heat. -
6
Step 6
Add a little rapeseed oil then carefully place the chicken into the pan.
-
7
Step 7
Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
-
8
Step 8
Once the chicken is cooked keep warm then gently warm the ciabatta. -
9
Step 9
Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom. -
10
Step 10
Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
-
11
Step 11
Put the ciabatta roll top back on and serve straight away.
Ingredients
11 Total- 10 Country Range Ciabatta
- 5 Country Range Chicken Breast Fillets
- 25 g Country Range Piri Piri Seasoning
- 40 ml Country Range Rapeseed Oil
- 3 mangoes (fresh)
- 20 g coriander (fresh)
- 1 lime (zest and juice)
- 2 little gem lettuce
- 150 g Country Range Real Mayonnaise
- pinch salt
- pinch pepper
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