- 1 cooked chicken fillet, skin removed & diced (100g)
- 8 slices wholemeal bread
- 70g tomato pasta sauce
- 250g can cubed-pineapples, drained
- 100g reduced-fat mozzarella, grated
Preparation Method
- Preheat oven to 160°C.
- Flatten the bread with a rolling pin.
- Line baking pan with baking paper/ aluminium foil. Place 4 slices of bread on the baking tray, spread a thin layer of tomato pasta sauce over the wholemeal breads.
- Top with pineapples, chicken and cheese.
- Bake for 10 minutes or until cheese is melted.
- Repeat the above steps for the remaining bread.
- Serve hot

