Get ready for a baked bean recipe with flair. After being coated with garlic, small slices of French bread are toasted until golden and crispy; just to be topped with a delicious, tomato-infused chicken breast and baked bean sauce. These yummy creations can be served as a starter or on a snack platter for scrumptious bites packed with protein and plenty of taste. Serves: 6 - 8  

1. Preheat oven to 200°C.
2. Half fill a medium-sized, heavy-based saucepan with cold water. Add in the concentrated chicken wet stock. Stir, then place the chicken breasts in whole.
3. On a low heat, poach the chicken in the chicken stock for 10 – 15 minutes. The whole fillet should be white and tender. Cut the fillet open to check if the chicken is cooked through.
4. Once the fillets are cooked, remove from the stock. Allow to cool, shred and set aside.
   
5. Melt the 50 g butter and garlic together.
   
6. Brush the garlic butter onto the bread slices, place on a baking tray and bake until the bread turns golden in colour. Remove and set aside.
   
7. In a heavy-based frying pan, add the 10 g butter and heat the KOO Baked Beans through.
   
8. Adding the chicken and flat leaf parsley. Stir through once.
   
9. Spoon the baked bean and chicken topping onto the garlic toasts and serve on a platter.
10. Garnish with fresh herbs.
    
    Variations, hints and tips
    •    Exchange the KOO Baked Beans in Tomato & Herb Sauce with KOO Baked Beans in Chakalaka Sauce.
    •    Serve this topping as part of a starter with a few garlic toasts and a small rocket and cucumber salad.
    •    For a spicy twist, add a pinch of chilli powder to the garlic butter.