|230 g||cottage cheese — creamed|
|125 ml||whole garlic cloves — unpeeled|
|140 g||pesto — basil|
|lemon — zested|
|rotisserie chicken — skin and bones removed and meat broken into pieces|
|100 g||tender stem broccoli|
|100 g||green beans and/or baby marrows|
|2 small ciabattas or 1 french loaf, broken into chunks|
|fresh chillies — 573|
Preheat the oven to 180°C.
1. Sauce: Mix the cottage cheese, mayonnaise, yoghurt, pesto and lemon zest.
2. Add the chicken and veggies to the sauce and mix through. Transfer to an ovenproof dish.
3. Sprinkle olive oil over the bread and arrange on top of the chicken. Bake for about 30 minutes or until the dish is heated through and the bread is toasted.
Serve as is or with a garden salad.