Chicken & Leek Bake with Oat Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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low carb, low GI (from April 2008 Australian Table magazine) Ingredients:
1 tbsp oil |
600 g chicken thigh fillets, cut into 2 cm cubes |
66 g (2 rashers) lean bacon, coarsly chopped |
2 leeks, chopped |
1/2 cup (125ml) yogurt, plain, low fat |
1/4 cup (60ml)chicken stock |
3/4 cup (75g) rolled oats |
1/2 cup (60g)cheese |
1/4 cup (35g)plain flour |
50 g butter, diced |
Directions:
1. To make topping, process all ingredients until mixture resembles breadcrumbs.
2. Heat oil in fryingpan on high. Pan fry chicken for 5 mins, until golden and cooked. Remove. Cook bacon until crisp. Reduce heat, add leek and cook for 2 mins. Cover, cook for 5 mins, until tender.
3. Preheat oven to 220oC (200oC fan). Return chicken to pan. Add yoghurt (or cream) and stock and simmer on low heat for 5 mins. Transfer mixture to 4 ramekins or bigger dish. Top with oat mixture. Bake in oven for 20 mins, until golden. Sprinkle with parsley & serve with salad.
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