Quick and Easy Chicken and Mushroom Open Faced Sandwiches

Instructions:

1. Fry the onion in low calorie cooking spray until softened
   Add the chicken, and fry gently until no pink shows
   Add the mushrooms and stir fry for a couple of minutes
   Crumble in the 1/2 oxo cube and add the water, stir well, and season
   Allow to bubble gently for about 15 minutes until the juice has thickened a little
   Add the creme fraiche and simmer for a couple of minutes. If watery, allow to reduce slightly
   Lay out the bottom halves of the sandwich thins onto a tray sprayed with low calorie cooking spray
   Share the mixture between them, and use a pastry brush and some beaten egg to paint around the edges so that you can ‘stick’ on the top of the sandwich thin, press the edges of the tops down firmly to seal the slices.
   Brush the top of each sandwich thin with egg
   Bake at 180c for 15 minutes until golden brown.

Tips:

1. For a vegetarian option, omit the chicken and add additional vegetables like chopped peppers or zucchini to the pan with the mushrooms.
2. Feel free to use leftover cooked chicken or rotisserie chicken for this recipe.
3. You can adjust the amount of seasoning to your preference.