Pollo Pesto Tortezzas

1 servings

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Pollo Pesto Tortezzas Ingredients

POLLO PESTO TORTEZZAS	2 400 g First Choice Chicken
1 pk Ernest Adams puff pastry	; Nuggets
400 g Trident plum tomatoes	1 tb Dolmio cheese & pinenuts
1 Red onion; chopped	2 tb Best Foods mayonnaise
3 Cloves garlic; crushed, or 2	Sliced tomato and parsley
; crushed garlic	BACON & BEETROOT SALAD
1 tb Fresh chopped herbs or 1	400 g Kiwi bacon; grilled crispy
; mixed herbs	1 225 gram can Golden Circle

Instructions for Pollo Pesto Tortezzas

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.

Main Ingredient: HerbsCuisine: Uncategorized