Italian Chilli Chicken - Scarlett and Mustard
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Italian Chilli Chicken

Take 4 boneless chicken thighs, open them out and spread a teaspoon of Billy’s Champion Chilli Jam onto each. Cut a ball of full fat mozzerella into 4 lengthways and add a quarter to each chicken thigh, before securing with a cocktail stick.

Place in a baking dish and spoon over about 4 dessert spoons of Rosie’s Doo Dah Sauce. Bake in the oven at 200°C for 25 mins until brown.

To serve, place on some linguini or stir fried curl kale (packed with healthy goodness!)  and spoon over the scrumptious juices. Decorate with a little parsley and enjoy – yum yum!

Italian Chilli Chicken
Posted 06.02.14