Chicken and leeks in a Blue Cheese Sauce

Another super tasty, family friendly meal, that will go down a treat with everyone, courtesy of our super chef Dianne. Really efficient on calories, even with the cheese thrown in!! Serve this quick and easy dish with vegetables, potatoes rice or pasta, for a tasty balanced meal. Just make sure you add your extra calories in for any accompaniment.

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Chicken and leeks in a Blue Cheese Sauce


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  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Chicken breast with a decadent cheese sauce


Ingredients

Scale

4 chicken breasts (skin and visible fat removed)

Sea salt and black pepper

Low calorie cooking spray

2 medium leeks, trimmed, washed and cut into thick slices

300 ml chicken stock (1 chicken stock cube in 300 ml boiling water)

75g low-fat cream cheese

35g danish blue cheese (or use light mature cheddar)


Instructions

  1. Pre-heat oven to 200 degrees (fan 180 deg/gas mark 6)
  2. Line a baking tray with baking parchment
  3. Place chicken breasts on the baking tray, season with salt and pepper and cook in the oven for 20-25 minutes or until the chicken is cooked through
  4. Meanwhile, spray a frying pan with some low cal spray. Add leeks and cook over medium heat for 5 minutes stirring so they soften but do not go brown
  5. Pour the stock into the pan, bring to the boil then turn to simmer until the liquid has reduced by half
  6. Stir in the cream cheese and crumble in the blue cheese. Stir, then simmer for a few minutes until the sauce starts to thicken
  7. Place the chicken, once cooked, on to warmed pates and equally divide the sauce over the 4 dishes
  8. Serve with whatever you fancy (extra calories). We had it with baby potatoes and green vegetables.

Notes

This meal is gluten free if using a gluten free stock cube

This meal can be frozen

  • Prep Time: 10
  • Cook Time: 25

Nutrition

  • Calories: 216

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