A creamy, dreamy delicious dish that is also low fat
Ingredients (serves 4)
- Olive oil cooking spray
- 1 large (280g) chicken breast fillet, trimmed, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon 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
- Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 19.5cm (base) square baking dish.
- 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.
- 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.
- Increase oven to 200°C/180°C fan-forced. Bake for 10 to 15 minutes or until golden. Stand for 10 minutes. Serve.
No comments:
Post a Comment