Creamy Jalapeno Chicken Bruchetta recipe by Ruhana Ebrahim

Ingredients

• Creamy Jalapeño Chicken Bruschetta
• 1 French roll (sliced in an angle, about 2cm)
• Olive oil (to drizzle over)
• 500g Chicken fillet (cubed)
• 1 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 teaspoon crushed garlic
• 4 tablespoons Banditos Jalapeño sauce
• ½ cup fresh cream
• Grated Lancewood white cheddar cheese
• 1. Place sliced pieces of bruschetta on a tray, drizzle over some olive oil.
• 2. Bake at 180 degC for until golden and crisp.
• 3. In a small pot, heat oil.
• 4. Add chicken with garlic, salt, pepper and jalapeno sauce.
• 5. Cook until just done, add fresh cream.
• 6. Cook until sauce has thickened.
• 7. Spoon mixture onto bruschetta.
• 8. Sprinkle over cheese.
• 9. Garnish with sliced pickled jalapeños.
• 10. Reheat in the oven for 2-3 minutes just before