Grind ingredients from chicken to salt into a paste.

Preheat oven to 180 degrees. Line a pan and brush with oil.

Cut the bread into 12 pieces (halfway or diagonally) and set aside.

Whisk the eggs with salt and pepper.

Dip one slice of bread both sides and arrange on the tray. Repeat with all slices.

Divide the ground chicken mixture on all the slices and spread as flat as possible.

Bake for 15 minutes and then turn on the grill for 2 minutes.

Serve warm with soup and salad.