PERI-PERI CHICKEN MOZZARELLA STACKS

PREP TIME: 15 MINS

COOK TIME: 20 MINS

SERVES 2 (AS A LIGHT MEAL)

2 skinless (100g each) chicken

breast fillets

Freshly ground black pepper 2 Tbsp peri-peri sauce, plus

extra to serve

2 drained roasted red

peppers, halved

50g mozzarella, sliced

2 cups rocket leaves, to serve Squeeze of fresh lemon juice,

to serve

Minted peas

2 tsp olive oil

1/2 brown onion, finely chopped 1 clove garlic, finely chopped 100g frozen peas

1 Tbsp boiling water

1/2 red chilli, finely chopped 1/2 small bunch mint,

leaves shredded

1 Preheat oven to 180°C (fanforced). Line a baking tray with baking paper. Put one chicken breast on a board and use a knife to cut in 1/2 horizontally, creating two flat, thin chicken pieces. Repeat with other breast. Put the four chicken pieces onto the baking tray, season with pepper and drizzle over peri-peri sauce. Roast for 8-10 minutes until chicken is cooked through.

2 Meanwhile, to make minted peas, heat oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until onion is very soft. Add peas and water. Simmer for 2-3 minutes or until peas are just cooked. Crush lightly with a fork. Add chilli and mint. Toss to combine. Transfer to a dish and cover loosely with foil to keep warm.

3 Add a slice of red pepper to top of each piece of chicken, followed by mozzarella slices. Return to oven for 5 minutes or until mozzarella melts.

4 Divide minted peas between 2 plates, then put one chicken piece on a plate with another sitting on top to make a stack. Serve with rocket leaves that have been drizzled with a little lemon juice. ➤