Phoenix Piri-Piri Chicken Garlic Bread

Ingredients

• 500 g chicken breast, cut into small strips or cubes
• 1 tbsp olive oil
• 2 tsp BlixSam Pep ’n Zest
• ½ tsp BlixSam Garlic Melt
• 3 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce

• 1 large French loaf or baguette
• 80 g softened butter
• 1 tsp BlixSam Garlic Melt
• 1 tbsp chopped fresh parsley
• 200 g mozzarella, grated
• 50 g cheddar, grated
• 2–3 tbsp extra Phoenix Piri-Piri Sauce
• Fresh parsley or spring onion, for serving

Method

1. Preheat the oven to 200°C.
2. Toss the chicken with olive oil, Pep ’n Zest and Garlic Melt.
3. Heat a frying pan over medium-high heat and cook the chicken for 6–8 minutes, until golden and cooked through.
4. Add 3 tbsp Phoenix Piri-Piri Sauce, toss well and cook for another minute until the chicken is glossy and coated.
5. Slice the loaf lengthways into two open halves.
6. Mix the softened butter with Garlic Melt and parsley. Spread generously over the cut sides of the bread.
7. Toast in the oven for about 5 minutes.
8. Top with the Phoenix chicken, mozzarella and cheddar.
9. Drizzle a little extra Phoenix Piri-Piri Sauce over the top.
10. Bake for 8–10 minutes, until the cheese is melted and bubbling. For extra colour, grill for another 1–2 minutes.
11. Finish with fresh parsley or spring onion, slice and serve hot.