Italian chicken toasties with roast vege salad
Nutrition Info.(per serve)
4 medium tomatoes, sliced
1 eggplantaubergineX, sliced
1 red onion, sliced thinly
50g cottage cheese
50g feta, crumbled
4 tablespoons pesto
3 tablespoons plain low-fat yoghurt
1 tablespoon olive oil
25g sundried tomatoes, chopped
1 1/2 cups lean cooked chicken, diced
2 cups spinach, shredded
2 tablespoons torn fresh basil leaves, plus extra to garnish
8 slices wholegrain bread
4 tablespoons balsamic dressing
Total fat 26g
Saturated fat 6g
Dietary fibre 10g
- Preheat oven to 190ºC. On a baking tray, place tomatoes, eggplant and onion and spray with a little oil. Bake for 20-25 minutes until softened.
- In a bowl, combine cheeses with pesto, yoghurt, oil and tomato. Stir in chicken, spinach and basil. Season with pepper.
- Heat a toasted sandwich maker or grill pan. Place on it a bread slice and 1/4 of the filling. Top with bread. Spray with oil. Repeat with remaining bread and filling. Toast until golden brown.
- In a bowl, toss roasted veges in balsamic vinegar, serve with toasties and garnish with extra fresh basil leaves.