| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains, Dairy | Jude3 | 1 | servings | |
INGREDIENTS
| 1 | pk | Ernest Adams puff pastry sheets |
| 400 | g | Trident plum tomatoes |
| 1 | Red onion; chopped | |
| 3 | Cloves garlic; crushed, or 2 | |
| ; teaspoons Gregg's | ||
| ; crushed garlic | ||
| 1 | tb | Fresh chopped herbs or 1 teaspoon Gregg's |
| ; mixed herbs | ||
| 2 | 400 g First Choice Chicken Tenders or | |
| ; Nuggets | ||
| 1 | tb | Dolmio cheese & pinenuts pesto |
| 2 | tb | Best Foods mayonnaise |
| Sliced tomato and parsley sprigs to serve | ||
| 400 | g | Kiwi bacon; grilled crispy |
| 1 | 225 gram can Golden Circle beetroot; well drained |
INSTRUCTIONS
POLLO PESTO TORTEZZAS BACON & BEETROOT SALAD Pollo: Cut each pastry sheet into 4 squares. Place onto a baking tray lined with Glad cooking paper. Place the canned tomatoes, onion, garlic and herbs into a saut. pan. Heat until a rich sauce is achieved. Spoon 1 tablespoon sauce into each pastry square. Top with 2 or 3 Tenders or Nuggets. Bake at 200 C for 12-15 minutes until golden. Remove and cool. Mix together the pesto and mayonnaise, spoon over the chicken. Add half a slice of tomato and a sprig of basil. Salad: For the salad, pat dry the beetroot with a Handee towel, dice chunky. Cool the grilled bacon, chop chunky. Mix together. Serve with the tortezzas. Converted by MC_Buster. NOTES : Makes 20 Converted by MM_Buster v2.0l.
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