To save time, replace fillets with shredded roasted chicken meat available from the deli counter.
2 chicken breast fillets (500g), cut into 3cm pieces
Salt and pepper, to taste
2 tblsps olive oil
2 x 35cm long breadsticks
3⁄4 cup fresh basil pesto
200g punnet cherry tomato medley, halved
1 1⁄2 cups shredded mozzarella
Mixed salad leaves, to serve
Season chicken with salt and pepper.
2. Heat oil in a large, non-stick frying pan over medium to high heat. Add chicken. Cook, stirring occasionally, for about 6 to 8 minutes, or until golden and just cooked. Remove from heat.
3. Using a serrated knife, cut baguettes in half horizontally. Place cut-side up on a large oven tray lined with baking paper. Spread cut-sides with pesto. Top with chicken and tomatoes. Sprinkle evenly with mozzarella.
4. Cook in a hot oven (200C) for about 10 minutes, or until bread is crisp and cheese is melted.
5. Serve with salad leaves.