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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 saute 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. NOTES : Makes 20
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