CHICKEN, COURGETTE AND PESTO-TOPPED BAGUETTE - A NO WASTE, ALL TASTE RECIPE

cost
difficulty
cold
Preparation : 10 min
- Dice the courgette into 1cm cubes and chop the chicken into thin strips.
- Pan fry separately.
- Mix with the white sauce and season.
Dressing : 5 min
- Slice the ½ baguettes into two lengthwise.
- Spread each with 15g pesto and then add 90g chicken and courgette topping.
- Sprinkle with grated Gruyère cheese.
- Bake for 12 mins at 180°C.