Chicken Bruschetta with Sweet Potato Wedges
- 4 Chicken Breasts
- 1 Tablespoon Olive Oil
- ½ Garlic Clove Crushed
- 2 Tomatoes Diced
- 1/2 Red Onion Finely Chopped
- Salt And Pepper
- 2 Sweet Potatoes Cut Into Wedge Shapes
How to Make It
Preheat the oven to 180C.
Place a layer of foil on a baking tray and add the sweet potato wedges making sure they are not touching for 40 minutes Check and turn over halfway through cooking.
Meanwhile place the chicken breasts in a large sandwich bag and place on a flat surface. Hit the chicken with a rolling pin or meat tenderiser until they are thin and the same thickness.
Heat the oil in a large pan (the pan needs a lid) over a medium heat.
Remove the chicken from the sandwich bag and place in the pan. Sear one side of the chicken and then turn it over.
Place the lid back on the pan remove from the heat and leave the chicken to one side. Put the lid on the pan reduce the heat to low and cook for 10 minutes. Check the chicken is cooked through after 10 minutes.
Meanwhile mix all the remaining ingredients and season to taste with salt and pepper.
Place the chicken breasts on plates and add the mixture to the top of each breast.
Serve with the sweet potato wedges.
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