This delightful dish is perfect for a mid-week supper, make a large batch and use the following day for your lunch.
Ingredients:
4 chicken breasts or 8 chicken thighs
1 tablespoon of olive oil
4 tablespoons mango chutney
200g truckle Masala cheese
Step 1: Heat the oven to 180C/ Gas 6. Heat the oil in a frying pan cook the chicken over a medium heat until almost cooked.
Step 2: Spread the mango chutney to the top of each chicken breast. Grate the cheese and top each chicken breast generously.
Step 3: Bake in the oven for a further 10 minutes or until the cheese is melted and golden.
Step 4: Make the Mango Avocado Salad by mixing all the ingredients together.
To make the Mango and Avocado salad:
Ingredients:
1 Avocado, halved and chopped, peeled and diced.
1 Ripe mango, peeled and chopped.
1 Red onion, diced finely.
Handful of coriander, roughly chopped.
1 small red chili, diced.
2 tablespoons of fresh lime juice.
1 tablespoon of extra virgin olive oil.
½ teaspoon of sea salt.
This simple salad is perfect as a side dish or on toasts with our Masala cheese. Grate Masala cheese into the salad just before serving and dip in crackers as an indulgent fresh snack this Summer.
Directions:
Combine all the ingredients in a bowl
