Chicken,Tomato, Harissa & Green Olive Bruschetta.

1. Preheat a griddle pan over a medium/high heat or BBQ.

2. Put all ingredients in a medium bowl and mix well.  Marinate 4 flattened chicken fillets in a non-metallic bowl for minimum 1 hour.

3. Cook chicken for 3 - 4 minutes on each side. 

4. Place the olives, diced tomatoes, parsley, mint, pine nuts, lemon juice, salt and pepper in a medium bowl. Mix to combine and set aside.

5. Place the harissa and oil in a small bowl and mix to combine. Brush each side of the bread lightly with half the harissa oil and cook on a hot grill for 1 - 2 minutes on each side. 

6. Add the remaining harissa oil to the olive mixture and stir to combine. Top each slice of bread with the tomato and olive mixture and a marinated chicken breast.

Total Recipe Time: 21-30 minutes

Prep Time: 20 mins
Cook Time: 10 mins
Serves 4-6

Ingredients:

  • 4 Manor Farm chicken fillets 
  • 4 tablespoons of olive oil
  • Grated rind of 1 lemon
  • 2 cloves garlic crushed
  • 1 teaspoon finely chopped thyme or rosemary leaves
  • A good pinch of sea salt and freshly ground pepper
  • 40g pitted green olives finely chopped
  • 2 tablespoons flat leaf parsley finely chopped
  • 1 teaspoon fresh mint finely chopped
  • 2 tablespoons toasted pine nuts chopped
  • 2 tablespoons lemon juice 
  • Sea salt and cracked black pepper 
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon harissa paste
  • 4 slices of sourdough bread 
  • 250g tomatoes, diced

Preparation / Cooking Steps:

1. Preheat a griddle pan over a medium/high heat or BBQ.

2. Put all ingredients in a medium bowl and mix well.  Marinate 4 flattened chicken fillets in a non-metallic bowl for minimum 1 hour.

3. Cook chicken for 3 - 4 minutes on each side. 

4. Place the olives, diced tomatoes, parsley, mint, pine nuts, lemon juice, salt and pepper in a medium bowl. Mix to combine and set aside.

5. Place the harissa and oil in a small bowl and mix to combine. Brush each side of the bread lightly with half the harissa oil and cook on a hot grill for 1 - 2 minutes on each side. 

6. Add the remaining harissa oil to the olive mixture and stir to combine. Top each slice of bread with the tomato and olive mixture and a marinated chicken breast.

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To flatten chicken fillets, place each fillet between 2 sheets of cling film and flatten evenly with a mallet or rolling pin to desired thickness. 

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