Sweet Chilli Chicken and Coriander Cream Crostini
Prep:  20 minutes
Cook:  15 minutes
Makes:  24
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Australian
46
Recipe by: Steggles
Entertain with ease by topping toasted, sliced bread with your favourite toppings like sweet chilli chicken, coriander cream and garnish
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Sweet Chilli Chicken and Coriander Cream Crostini
Ingredients:
Method:
  1. To make the crostini, preheat oven to 200°C or 180°C fan-forced. Lay sliced baguette onto a large baking tray and drizzle with half of the oil. Bake for 5 minutes or until golden
  2. Meanwhile, preheat a large non-stick frying pan over high heat. Drizzle remaining oil over chicken and season well. Cook for 2-3 minutes each side until golden. Reduce heat to medium
  3. Add sweet chilli sauce and water. Cook, covered, for 7-10 minutes, until chicken is cooked through and sauce has thickened slightly. Set aside to cool then slice thinly
  4. Mix together sour cream, chopped coriander and lime rind
  5. Spread 1 tablespoon of cream mixture onto each crostini. Top with sliced chicken, drizzle with pan juices and garnish with microherbs
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Have made this recipe on a
Anne Palmer
3 years 8 months ago
Have made this recipe on a number of occasions and in different locations/countries. Just about everyone who tries it wants the recipe. Absolute winner!!!!