Ingredients

• 250g chicken breast or thigh (fat removed), diced
• 3 Tbsp plain flour
• 1 tsp sweet or smoked paprika
• 1 Tbsp olive oil
• 1/2 cup leek, finely chopped
• 1/2 cup button mushrooms, chopped
• 1 cob of corn, kernels removed
• 1/4 cup frozen peas
• 1/2 cup no-added-salt vegetable or chicken stock
• 6 slices multigrain bread, crusts removed
• 1/2 cup grated cheese

Method

Step 1

Preheat the oven to 180°C (fan forced). In a medium bowl combine the diced chicken, flour and paprika. Toss to coat. -

Step 2

Heat the oil in a medium saucepan over a high heat. Add the chicken and cook for a few minutes or until browned all over. Remove the chicken from the pan and set aside. -

Step 3

Reduce the heat to medium. Add the leek and mushrooms, sauté until soft. Add the corn, peas, stock and bring to a simmer cook for a few minutes. Add the cooked chicken and stir to combine (the sauce will thicken). -

Step 4

Prepare a large muffin tin by greasing 6 holes. Place the bread in and use your fingers to mould the bread into the muffin holes. -

Step 5

Spoon the chicken mixture evenly into the bread. Sprinkle with cheese. Bake for around 20 minutes or until the bread is crispy and the cheese has melted. -