Chicken and mushroom slice
A perfect lunch, make up a batch at the weekend so you can keep in the freezer for quick and easy lunches
10 mins
40 mins
301 kcal
10 mins
40 mins
301 kcal
makes
4
DIFFICULTY
EASY
makes
4
Difficulty
EASY
Following on from the infamous Greggs style steak bake, this chicken and mushroom slice again uses Hovis good inside, or Kingsmill wholemeal sandwich thins (healthy extra b) to provide a pastry-like baked case for a lovely creamy chicken and mushroom filling. Using the Tesco Healthy Living Creme Fraiche these are 0.25 syns each, with most half fat creme fraiche’s these would be 0.5 syn each.
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Chicken and mushroom slice
Servings: 4
A perfect lunch, make up a batch at the weekend so you can keep in the freezer for quick and easy lunchesSyns: 0.25 per sliceHealthy Extra: B
Print Recipe
Ingredients
- 1 chicken breast finely diced
- 1/2 an onion finely diced
- 120 g mushrooms diced
- 1/2 a chicken Oxo cube
- 1 cup boiling water
- 2 tbsp Reduced fat creme fraiche
- salt and pepper
- low calorie cooking spray
- 1 egg
- 4 Kingsmill wholemeal sandwich thins
Instructions
- Fry the onion in low calorie cooking spray until softened
- Add the chicken, and fry gently until no pink shows
- Add the mushrooms and stir fry for a couple of minutes
- Crumble in the 1/2 oxo cube and add the water, stir well, and season
- Allow to bubble gently for about 15 minutes until the juice has thickened a little
- Add the creme fraiche and simmer for a couple of minutes. If watery, allow to reduce slightly
- Lay out the bottom halves of the sandwich thins onto a tray sprayed with low calorie cooking spray
- Share the mixture between them, and use a pastry brush and some beaten egg to paint around the edges so that you can 'stick' on the top of the sandwich thin, press the edges of the tops down firmly to seal the slices.
- Brush the top of each sandwich thin with egg
- Bake at 180c for 15 minutes until golden brown.
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