Chicken breast (boneless) 4 pieces
Onion (cubes) 1 unit
Cheddar cheese (slice) 4 slices
Butter 3 tbs
Red chilli (crushed) 2 tbs
Sweet corn 1 cup
Oil 5 tbs
Salt 1 tbs
Shangrila Hot Habanero Sauce 1 cup
Shangrila Peri Peri Sauce 1 cup
Garlic powder 1 tbs
Black pepper 1 tbs
In a bowl, add chicken, garlic powder, black pepper, salt, ½ cup Shangrila Peri Peri Sauce and mix well. Refrigerate for an hour. Heat oil in a pan and add chicken, and fry on high heat for a few minutes. Lower the heat and cover. Cook for 10 minutes. Remove and set a side. In a separate bowl, add all the remaining ingredients and ½ cup of Shangrila Hot Habanero Sauce and mix well. Put all the vegetable on a baking tray and place the chicken breast on top. Preheat the oven at 250°C and bake for 5 minutes. Pour the remaining ½ cup of Shangrila Hot Habanero Sauce on chicken and bake again for 10 more minutes. Remove and quickly place cheese slices on chicken breast. Serve hot with rice.
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