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Preheat oven to 180°C/ 360°F.
Heat olive oil in a non-stick pan and add chicken. Cook for 5 mins, until no longer pink, then season to taste with salt and pepper, before adding smoked paprika, garlic granules and dried parsley. Stir to coat chicken breast, then remove from pan.
Add onion and sweet red pepper to pan and cook until soft. Then, add pesto, creme fraiche and a splash of water, stir well and bring sauce to a low simmer. Cook for 2-3 mins, before adding cooked chicken back to pan and stir to combine.
Slice garlic cabbala from end to end, lengthways, then stuff chicken pesto into ciabatta. Top with mozzarella, chilli flakes and black pepper, transfer to a baking tray and bake for 15-20 mins.
Nutritional Info
Per quarter ciabatta:
Cals – 338
Carbs – 29.1g
Fat – 13.8g
Protein – 20.2g
Ingredients
Serves 4
- 200g of chicken breast - diced.
- 1/2 tbsp of extra virgin olive oil.
- Salt and pepper, to taste.
- 1/2 tsp of smoked paprika.
- Tsp of garlic granules.
- Tbsp of dried parsley.
- 1 onion - finely chopped.
- 1 sweet red pepper - finely chopped.
- 2 tbsp of pesto.
- 2 tbsp of reduced fat creme fraiche.
- 1 garlic ciabatta.
- 30g of mozzarella - torn into pieces.
- Chilli flakes, to top ciabatta.
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