Filleted chicken (butterfly cut) Spices: 1tblsp olive oil 1 teaspoon lemon juice 1 teaspoon Jeera ½ teaspoon Halad ½ teaspoon chilli powder 1 tablespoon red masala 1 teaspoon tomatoe paste 1 teaspoon mayonnaise 1 teaspoon BBQ spice 1 teaspoon chicken spice (Roberstons) ½ teaspoon lemon pepper ½ teaspoon salt ( the Roberstons spices already have salt in them)
Topping: Finely chopped peppers ( any colour of your choice: I used red and orange) Mozzarella cheese Additional: you can add cheddar to the mozzarella
Marinate chicken fillets with the spices. Let it stand to soak in for at least 30 minutes.
Pan fry fillets with a little butter (2 tablespoon) - add water as needed. Before serving: place peppers ontop of each fillet and cheese ontop of the peppers. Grill in oven until cheese has melted.
Serve with veggies of your choice, mash potatoes or butternut and spinach