Entertain with ease by topping toasted, sliced bread with your favourite toppings like sweet chilli chicken, coriander cream and garnish
Ingredients
1 baguette, cut into 24 thin slices
2 tablespoons extra virgin olive oil
2 chicken breast fillets
1/3 cup sweet chilli sauce
1/3 cup water
250g sour cream
1/4 cup finely chopped coriander
Finely grated rind of 1 lime
Micro herbs, to garnish
Method
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
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
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
Mix together sour cream, chopped coriander and lime rind
Spread 1 tablespoon of cream mixture onto each crostini. Top with sliced chicken, drizzle with pan juices and garnish with microherbs
