SERVINGS: 2
PREP: 20 min.
TOTAL: 40 min.
Gabe Pellerin

Ingredients


  • 2 Naan breads
  • 1 chicken breast
  • 1/2 cup Smoke Show hot sauce
  • 1 lime
  • 1/2 red onion
  • 1 cup pineapple chunks
  • 4 branches cilantro
  • 1 garlic clove
  • 4 tbs brown sugar BBQ sauce
  • 1 cup crushed tomatoes
  • 1 cup shredded mozzarella
  • 100g mozzarella di Bufala
  • 1 jalapeño pepper
  • 1/4 cup olive oil

Steps


  1. Preheat oven to 375°F.
  2. Zest the lime and chop the garlic.
  3. Put the chicken in a plastic bag (or Tupperware) with Smoke Show, garlic, lime zest, lime juice, olive oil, salt and pepper. Refrigerate for at least 2 hours or overnight for more bold flavours.
  4. Chop the cilantro and thinly slice the jalapeño pepper, red onion and the fresh mozzarella.
  5. Heat a pan with a drizzle of oil on medium high heat. Cook the chicken for 5 minutes on one side. Turn over, cover and cook on low heat for 12-15 minutes until the center is cooked through. Transfer the chicken to a cutting board and rest 5 minutes before slicing.
  6. Mix the crushed tomatoes with the BBQ sauce and Smoke Show hot sauce. Season with salt and pepper.
  7. Spread the tomato/BBQ sauce evenly on the naan breads.
  8. Garnish with the chicken, shredded and fresh mozzarella, red onion, pineapple chunks and jalapeño pepper. Season with pepper.
  9. Cook in the oven for 6-8 minutes or until the cheese has melted.
  10. Garnish with the cilantro and lime juice. Enjoy!