Chicken Inasal with Quinoa Salad.jpeg

Indonesian Croque

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Total time: 20 minutes

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Serves 6

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5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

12 slices (300g) - Wholemeal Bread


6 slices (120g) - Reduced Fat Cheese slices


150g - Chicken with skin removed, shredded


100ml - Low Fat Evaporated Milk


50g - Brown Rice Flour


1 teaspoon (5g) - Ground Nutmeg


1 tablespoon (15g) - Dried Bay Leaf


A pinch (~⅓ tsp) (1.67g) - Salt, Pansalt, low sodium


3g - White Pepper

UTENSILS

Griller or Oven, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Bowls, Metal Spoon

INSTRUCTIONS

1. In a pot, add the evaporated milk, nutmeg, bay leaf, salt and pepper and bring it to a boil.


2. Add   in rice flour to thicken the mixture. Remove the pot of sauce from the heat. Set this aside.


3. Spread the sauce over each slice of bread.


4. Add ⅙ of a portion of sliced chicken on each of the 6 pieces of bread.  


5. Cover the chicken with a slice of bread, with the sauce side in contact with the meat. Place a slice of cheese over the top of the bread.


6. Grill or bake the sandwiches.

NUTRITION INFORMATION (PER SERVING)

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Energy (kcal)

292

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Carbs (g)

35

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Proteins (g)

26

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Fats (g)

6

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Fibre (g)

5