Neven Maguire's Cajun Chicken Melt

INGREDIENTS

• 2 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets
• 2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 3 tsp Simply Better Organic Cajun Spice Seasoning
• 2 tbsp Simply Better Handmade Sweet Chilli Sauce
• 2 tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
• 120g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar Cheese – Grated
• 2 small Ciabatta Bread or Panini’s – Sliced in half lengthways
• 4 tbsp Cold Water
• 3 tbsp Mayonnaise
• 2 tbsp Sriracha Sauce
• Sea Salt
• Black Pepper
• Mixed Salad Leaves – To Serve

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Place the chicken breasts in an oven proof baking dish.  Drizzle over the rapeseed oil and sprinkle over the Cajun spice. Pour the water into the base of the dish. Place in the oven for 18-20 minutes until the chicken is cooked through. Once cooked remove from the oven and allow to cool slightly before cutting into slices.
3. Place the mayonnaise in a bowl along with the sweet chilli sauce and stir to combine, set aside.
4. On a baking tray lined with parchment paper, place the sliced ciabattas (cut side up). Smear each slice with the prepared mayonnaise.
5. Place the sliced chicken on top of the chilli mayonnaise. Cover with the grated cheese and drizzle over the sriracha sauce (or you can use extra sweet chilli sauce) followed by the basil pesto.
6. Place in the oven at 180°C (350°F/Gas Mark 4) for 10-12 minutes until the cheese is melted & golden.
7. Serve with mixed salad leaves