- Serves4
- Cook time15 minute
- Prep time10 minute
Ramp up the flavour of lunch with these mouth-watering chicken melts. They’re loaded with pineapple and tasty spices - delicious!
Ingredients
- 1 avocado, stoned, peeled, chopped
- 1 lemon, juiced
- 1/2 x 430g loaf wholemeal Turkish bread
- 2 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, fat trimmed, halved horizontally
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 garlic clove, crushed
- 3 tsp olive oil
- 1 red capsicum, seeded, thickly sliced
- 4 slices drained canned pineapple in juice
- 4 slices Swiss cheese
- Garden salad, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the avocado and lemon juice in a bowl. Use a fork to coarsely mash.Step 2
Use a large serrated knife to cut the bread into 2 pieces, then cut each piece horizontally to make 4 thin pieces. Place, cut-side up, on a baking tray.Step 3
Place the chicken in a large shallow dish. Add the paprika, oregano, garlic and oil. Rub spice mix over the chicken to coat.Step 4
Heat a large non-stick frying pan over medium-high heat. Add the chicken and cook for 3-4 mins each side or until golden brown and cooked through. Transfer to a large plate. Loosely cover with foil to keep warm.Step 5
Add the capsicum to the pan and cook, stirring occasionally, for 3 mins or until lightly browned and just tender. Transfer to the plate with the chicken. Add pineapple to the pan. Cook for 30 secs each side or until lightly caramelised. Chop.Step 6
Preheat the grill. Thickly slice the chicken. Cook the bread under the grill until toasted. Spread the toast evenly with avocado mixture. Top with capsicum, chicken, pineapple and cheese. Cook under the grill for 1-2 mins or until the cheese melts and is golden.Step 7
Divide the melts among serving plates. Serve with the salad.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Swap the Turkish bread for wholegrain bread slices. Swap the Swiss cheese for mozzarella or tasty cheese slices, if desired.
Chicken and pineapple Turkish melts
- Serves4
- Cook time15 minute
- Prep time10 minute
Ingredients
- 1 avocado, stoned, peeled, chopped
- 1 lemon, juiced
- 1/2 x 430g loaf wholemeal Turkish bread
- 2 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, fat trimmed, halved horizontally
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 garlic clove, crushed
- 3 tsp olive oil
- 1 red capsicum, seeded, thickly sliced
- 4 slices drained canned pineapple in juice
- 4 slices Swiss cheese
- Garden salad, to serve
Method
Step 1
Place the avocado and lemon juice in a bowl. Use a fork to coarsely mash.Step 2
Use a large serrated knife to cut the bread into 2 pieces, then cut each piece horizontally to make 4 thin pieces. Place, cut-side up, on a baking tray.Step 3
Place the chicken in a large shallow dish. Add the paprika, oregano, garlic and oil. Rub spice mix over the chicken to coat.Step 4
Heat a large non-stick frying pan over medium-high heat. Add the chicken and cook for 3-4 mins each side or until golden brown and cooked through. Transfer to a large plate. Loosely cover with foil to keep warm.Step 5
Add the capsicum to the pan and cook, stirring occasionally, for 3 mins or until lightly browned and just tender. Transfer to the plate with the chicken. Add pineapple to the pan. Cook for 30 secs each side or until lightly caramelised. Chop.Step 6
Preheat the grill. Thickly slice the chicken. Cook the bread under the grill until toasted. Spread the toast evenly with avocado mixture. Top with capsicum, chicken, pineapple and cheese. Cook under the grill for 1-2 mins or until the cheese melts and is golden.Step 7
Divide the melts among serving plates. Serve with the salad.