Butter Chicken Pizzette

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    • Butter Chicken Pizzette

    Ingredients

    • 50 Defrosted Plain Omelettes/ 100 egg patties
    • 350g Shredded Mozzarella cheese
    • 1kg Pizza Sauce
    • 2kg Cooked diced chicken
    • 1.98 litres Butter chicken sauce
    • 900g Fresh tomatoes
    • 1 bunch Chopped cilantro or parsley

    Directions

    1. Heat butter chicken sauce in pan add chicken and simmer for 10 minutes.
    2. Unfold defrosted omelettes carefully to ensure you don’t break them. And place on baking sheets.
    3. Spread pizza sauce evenly over omelette.
    4. Cover omelette with butter chicken.
    5. Dice tomatoes and sprinkle over chicken.
    6. Sprinkle with mozzarella cheese and cilantro.
    7. Bake in a 375° oven until cheese melts and omelettes have reached an internal temperature of 74°C or 165°F for 15 seconds.

    Recipe courtesy of Chef Ian Sarfin, CCF

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