| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
ts |
MAGGI Garlic stock powder |
| 1 |
ts |
Dried oregano |
| 2 |
tb |
Chopped fresh mint or 1 teaspoon dried |
|
|
; mint |
| 300 |
g |
Boneless chicken; skinned and cut |
|
|
; into thin strips |
| 2 |
ts |
Olive oil |
| 1 |
pk |
MAGGI Pizza Sauce Mix |
|
|
Boiling water |
| 1 |
lg |
Focaccia loaf |
| 1/2 |
c |
Cooked spinach; well drained |
| 1 1/2 |
c |
Grated mozzarella cheese or tasty cheese |
INSTRUCTIONS
MARINADE
Combine all the marinade ingredients.
Add the chicken and mix well.
Cover and refrigerate for 30 minutes.
Heat the 2 teaspoons olive oil in a frying pan.
Drain the chicken and add to the pan.
Cook until the chicken is golden brown and cooked. Remove the chicken
and set aside.
Make up the sauce mix following the packet directions.
Cut the focaccia bread in half horizontally and place, cut side up on
an oven tray.
Spread the cut surfaces with the pizza sauce, then cover with the
spinach and chicken.
Top with the grated cheese.
Cook in a preheated oven, 200 C, for 15-20 minutes or until the
topping is thoroughly heated.
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