Sweet Chilli Chicken & Coriander Cream Crostini

Entertain with ease by topping toasted, sliced bread with your favourite toppings like sweet chilli chicken, coriander cream and garnish

Prep: 20 minutes

Cooking: 15 minutes

Makes: 24


  • 1 baguette, cut into 24 thin slices
  • 2 tablespoons extra virgin olive oil
  • 2 chicken breast fillets
  • 1/3 cup sweet chilli sauce
  • 1/3 cup water
  • 250g sour cream
  • 1/4 cup finely chopped coriander
  • finely grated rind of 1 lime
  • micro herbs, to garnish


  1. To make the crostini, preheat oven to 200C or 180C fan-forced. Lay sliced baguette onto a large baking tray and drizzle with half of the oil. Bake for 5 minutes or until golden.
  2. Meanwhile, preheat a large non-stick frying pan over high heat. Drizzle remaining oil over chicken and season well. Cook for 2-3 minutes each side until golden. Reduce heat to medium. Add sweet chilli sauce and water. Cook, covered, for 7-10 minutes, until chicken is cooked through and sauce has thickened slightly. Set aside to cool then slice thinly.
  3. Mix together sour cream, chopped coriander and lime rind.
  4. Spread 1 tablespoon of cream mixture onto each crostini. Top with sliced chicken, drizzle with pan juices and garnish with microherbs.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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