Reduced-fat chicken and leek potato bake

Cooking Meat Reduced-fat chicken and leek potato bake

A creamy, dreamy delicious dish that is also low fat Youve come to the right place.

Lables: Low carb Low kilojoule Low sodium Low sugar Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 19.5cm (base) square baking dish.
  2. Spray a non-stick frying pan with oil. Heat over medium-high heat. Add chicken. Cook, stirring, for 4 to 5 minutes or until cooked through. Transfer to a plate. Add garlic, thyme and leek to pan. Cook for 4 to 5 minutes or until softened.
  3. Layer one-third potato over base of prepared dish. Top with half the chicken and leek mixture. Sprinkle with one-third cheese. Drizzle with one-third cream. Repeat layers, ending with potato. Add remaining cream. Sprinkle with remaining cheese. Cover with foil. Bake for 50 minutes or until potato is tender. Remove cover.
  4. Increase oven to 200°C/180°C fan-forced. Bake for 10 to 15 minutes or until golden. Stand for 10 minutes. Serve.

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Olive oil cooking spray
1 large chicken breast fillet, trimmed, thinly sliced
3 garlic cloves, crushed
1 tbsp fresh thyme leaves
1 leek, trimmed, halved, washed, sliced
800g desiree potatoes, thinly sliced
1 cup reduced-fat grated tasty cheese
300ml light cooking cream

Adv

Autors
Preparation time
15
Cooking time
1:05
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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