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Ingredients
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60ml (1/4 cup) olive oil
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3 garlic cloves, crushed
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1 red onion, finely chopped
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1/4 teaspoon dried chilli flakes
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8 slices artisan cheese bread
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600g chicken tenderloins, halved crossways
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2 x 400g cans diced tomatoes
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125ml (1/2 cup) cold water
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1 teaspoon dried oregano leaves
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100g Greek feta, crumbled
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1/4 cup chopped fresh continental parsley
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Mixed salad leaves, to serve
Method
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1Combine 2 tablespoons of oil and one-third of the garlic in a bowl. Heat the remaining oil in a frying pan over medium-high heat. Cook the onion, chilli and remaining garlic, stirring, for 5 minutes or until soft.
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2Meanwhile, preheat a chargrill on high. Brush one side of the bread with the garlic mixture. Cook for 1-2 minutes each side or until lightly charred and golden.
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3Add the chicken, tomato, water and oregano to the pan. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until the sauce thickens. Divide the saganaki among serving plates. Top with feta and parsley and serve with bread and salad leaves.
Source: taste.com.au
