Savoury Chicken Toasts

(SERVES 4)

• 75 g/3 oz button mushrooms, sliced
• 30 ml/2 tbsp water
• 30 ml/2 tbsp cornflour (cornstarch)
• 250 ml/8 fl oz/1 cup skimmed milk
• 5 ml/1 tsp low-fat spread
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp chopped thyme
• 175 g/6 oz/ 1 ½ cups cooked chicken, skin removed, chopped
• 4 slices bread
• 50 g/2 oz/ ½ cup low-fat cheddar cheese, grated
• Parsley sprigs

Stew the mushrooms in the water until the tender. Boil rapidly to evaporate the liquid. Blend the cornflour with a little of the milk, stir in the remaining milk and add to the pan with the low-fat spread. Bring to the boil and cook for 2 minutes, stirring all the time until thick. Season to taste and stir in the chopped herbs and chicken. Heat through. Toast the bread on both sides under a hot grill (broiler). Spoon the chicken mixture on top and cover with the grated cheese. Return to the grill until the cheese melts and bubbles. Serve straight away, garnished with parsley sprigs.