Preheat the oven to 180°C.For the pots:
Oil a medium sized 6 cup muffin tray. Gently press a slice of bread into each cup so that the bread takes the shape of the cup.
Drizzle with olive oil and bake for about 5 minutes.
The slices have now taken the shape of the pots. Remove the pot toasties from the muffin tray and place on a flat cookie tray lined with baking paper and toast for another 5 minutes until crispy.For the Chicken and mushroom filling:
Heat olive oil in a pot over medium heat, add the onions, garlic and chicken and brown for about 5 minutes.
Add the stock and mushroom. Let this simmer for a further 10 minutes. Don’t keep the lid on, otherwise it gets too saucy. Take off the heat and stir in the yogurt, with salt and pepper to taste.To assemble the pots:
In each pot, spoon in the filling until 3/4 filled, followed by a sprinkle of sun-dried tomato and chunks of mozzarella.
Drizzle with olive oil and place back in the oven for another 3 minutes or until the cheese has melted.
Serve topped with jarred mini mushrooms and a sprinkle of grated Grana Padano.Recipe reprinted with permission of superNBE (Bouffant). To see more recipes, click here.