CAJUN CHICKEN MELT

This is a real favourite in the MacNean household. It is a great dish for a sudden influx of hungry people — so fast and easy to prepare. Everybody can help and you’ll have it on the table in no time at all.

Prep time: 20 MINS Cooking time: 20 MINS Serves 4

4 skinless chicken breast fillets (preferably cornfed) 2 heaped tsp Cajun spice 1 tbsp rapeseed oil

4 tbsp sweet chilli sauce 3 tbsp mayonnaise 4 small ciabatta baguettes

150g extra mature Cheddar cheese, grated 2 tsp readymade pesto 200g mixed green salad leaves

FOR THE BALSAMIC DRESSING

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar 1 tsp honey

1 tsp Dijon mustard sea salt and freshly ground black pepper

Preheat the oven to 180ºC (350ºF/gas mark 4). Put the chicken breasts into a baking dish and rub with the oil then scatter over the Cajun spice and season with salt and pepper. Pour about four tablespoons of water into the dish around the chicken to ensure it stays lovely and moist. Roast for 18-20 minutes or until just cooked through and tender. Leave to cool, then cut into slices.

Mix half the chilli sauce in a small bowl with the

mayonnaise and season to taste. Slice the baguettes in half and arrange on a baking sheet lined with parchment paper. Spread over the chilli mayonnaise and arrange the chicken slices on top in an overlapping layer. Cover with the Cheddar cheese and drizzle the rest of the chilli sauce on top in zig-zag lines and then finish with the pesto in a similar fashion. Bake for 10-12 minutes until the cheese is bubbling and lightly golden.

Meanwhile, make the balsamic dressing, put the oil, vinegar, honey and mustard in a tall container with two tablespoons of water and blend until smooth, then season to taste. Put the salad into a bowl and use enough of the dressing to lightly coat the leaves. Cut each Cajun chicken melt half in half again on the diagonal and arrange on plates with some of the dressed salad to serve.