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
- Pre-heat oven to 200 degrees (fan 180 deg/gas mark 6)
- Line a baking tray with baking parchment
- 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
- 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
- Pour the stock into the pan, bring to the boil then turn to simmer until the liquid has reduced by half
- Stir in the cream cheese and crumble in the blue cheese. Stir, then simmer for a few minutes until the sauce starts to thicken
- Place the chicken, once cooked, on to warmed pates and equally divide the sauce over the 4 dishes
- 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