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Ingredients
(Serves 6-8)
1 chicken breast
1 sweet red pepper
¼ Spanish onion
½ can mango
Splash of white balsamic vinegar
2 sheets of shortcrust pastry
Salt and pepper
Extra virgin olive oil
Method
Roll the chicken breast in the olive oil, season well with salt and pepper then roast at 200°c for 12-15 minutes.
Finely chop the onion, pepper and mango and toss together with the balsamic vinegar and another splash of olive oil.
Line a mini muffin tray with the pastry and bake @ 190°c for 15 minutes.
Chop the cooled chicken breast and toss together with the onion, pepper, and mango mix.
Fill the tart cases just before serving (they will go soggy and fall apart after ½ an hour!)
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