Bona - - Tastes Good -

Prep time: 15 min­utes Cook­ing time: 35 min­utes Serves: 3–4

1 cia­batta bread

1 cup basil pesto

2 ta­ble­spoons (30ml) oil

1 onion, chopped

2 cups chicken thighs,

bone­less and chopped

1 ta­ble­spoon smoked pa­prika

½ cup tomato puree

Salt and pep­per

1 cup basil pesto

2 cups Ched­dar

cheese, grated

Fresh thyme, for serv­ing

Parme­san cheese shav­ings, for serv­ing

1. Pre­heat the oven to 200˚C. 2. Fry onion in oil un­til soft. Add chicken thighs and fry for 12–15 min­utes or un­til cooked through.

3. Add pa­prika and tomato puree. Sea­son with salt and pep­per.

4. Cut bread into di­ag­o­nal di­a­monds; don’t slice all the way through.

5. Pour chicken over bread and spoon basil pesto (re­serve some for serv­ing). Sprin­kle cheese and wrap with foil. 6. Bake for 15–20 min­utes or un­til cheese melts.

7. Serve with pesto, thyme and Parme­san cheese shav­ings.

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