Satay Chicken Naan Pizzas

Serves 4, Prep and Cook: 30 mins

2 tblsps olive oil 500g chicken breast fillets, trimmed,

thinly sliced 1 small onion, halved, thinly sliced 250ml can satay sauce 1 tblsp soy sauce 165ml can coconut milk 1 tblsp lime juice 4 fresh naan bread 2 tblsps mango chutney 60g bag baby spinach leaves 2 cups grated pizza cheese Roasted salted peanuts and sour cream,

to serve

1 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 to 3 minutes, or until browned. Remove. 2 Heat remaining oil in same pan. Add onion. Cook, stirring occasionally, until soft. Add sauces, milk and juice. Stir to combine. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened. Stir in chicken. Remove from heat. 3 Place naan bread on two large oven trays. Spread each with 2 tsps mango chutney. Divide spinach over top. Spoon chicken mixture over spinach. Sprinkle each with ½ cup of the cheese. 4 Cook in a moderately hot oven (190C) for about 15 minutes, swapping trays after 10 minutes, or until cheese is melted and bases are crisp. Remove.

Top with peanuts and sour cream.