Created by ImPat on August 7, 2018
Step 1: Preheat oven to 180C.
Step 2: Chop bread into small pieces and spread on an oven tray and bake for 5 minute or until crisp and then set aside leaving the oven on.
Step 3: Combine tomatoes, basil, oil and vinegar in a small saucepan over a medium heat and cook for 20 minutes or until tomatoes are soft and then crush with a fork.
Step 4: Meanwhile arrange chicken in a steamer basket over a pan of simmering water and cook for 20 minutes or until just firm.
Step 5: Meanwhile cut vegies into fine ribbons using a spiraliser or mandolin and then blanch briefly in boiling water and drain well.
Step 6: Line an oven tray with baking paper and transfer chicken to the tray.
Step 7: Top the chicken with toasted bread and cheese and bake for 5 minutes or until cheese has melted.
Step 8: Pool tomato sauce on plates and top with chicken and serve with vegetable noodles on the side.