Ingredients – Salad

20 ml Seven Colours Grill Seasoning™
1 tsp Paprika 
2 Chicken breasts, sliced open lengthways
3 Tbsp Butter
1 handful finely chopped Mushrooms
1 handful Baby spinach
4 Tbsp Tomato sauce
1 ½ cups grated Mozzarella
1 handful fresh minced parsley


Preheat the oven to 180 °C.
In a small bowl, mix 1 Tbsp Seven Colours Grill Seasoning™ and the paprika. Generously rub the chicken breasts on both sides with this spice blend.
Heat a pan on medium heat and add 2 Tbsp of the butter. Sear the chicken breasts for 2-3 minutes on each side, then set aside.
In the same pan, add the remaining butter, then sauté the mushrooms until soft. Add the spinach and sauté for about 3 minutes. Season with 1 tsp Seven Colours Grill Seasoning™.
Place the chicken breasts in a greased oven tray and top with the sautéed vegetables. Spoon 2 Tbsp of the tomato sauce over each breast, and top with the mozzarella and parsley. Bake until the cheese has fully melted.
Tip: Serve immediately with potato mash and creamy garlic butter sauce.