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Reduced-fat chicken and leek potato bake
Reduced-fat chicken and leek potato bake
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Indulgent low-fat delight awaits!
Ingredients:
  • Olive oil cooking spray
  • 280g chicken breast
  • 20.00 ml fresh thyme leaves
  • 1 leek, trimmed, halved, washed, sliced
  • 800g desiree potatoes, thinly sliced
  • 250.00 ml reduced-fat grated tasty cheese
  • 300ml Cooking Cream
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and grease a 7cm-deep, 19.5cm (base) square baking dish.
  • Lightly coat a non-stick pan with oil and heat over medium-high. Cook chicken, stirring occasionally, for 4 to 5 minutes until no longer pink. Transfer to a plate. Add garlic, thyme, and leek to the pan and cook for an additional 4 to 5 minutes until softened.
  • Arrange one-third of the potatoes at the bottom of the dish. Follow with half of the chicken and leek mixture. Sprinkle with one-third of the cheese and drizzle with one-third of the cream. Repeat the layers, finishing with a final layer of potatoes. Pour the rest of the cream over the top and sprinkle with the remaining cheese. Cover with foil and bake for 50 minutes until the potatoes are tender. Remove the foil before serving.
  • Preheat oven to 200°C/180°C fan-forced. Bake until golden brown, 10-15 minutes. Let it stand for 10 minutes before serving.

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