Chicken, leeks and potatoes
Keep this dish interesting by using any combination of fresh herbs.
4 medium baking potatoes, thinly sliced
2 leeks, finely sliced
4 skinless chicken breasts, beaten flat
½ cup white wine
¾ cup lite evaporated milk or cream
4 sprigs tarragon, chopped
freshly ground black pepper, to taste
Preheat oven to 190ºC.
Take 4 pieces of aluminium foil and lay out on a baking tray.
Place potato slices and leeks onto each piece. Lay the chicken on top.
Spoon 2 Tbsp wine and 3 Tbsp evaporated milk into each parcel.
Add herbs, salt and freshly ground black pepper.
Fold up the foil and seal the parcel.
Bake in preheated oven for 20-25 minutes or until tender.
Serve with a green salad.
Variation: Use basil or thyme instead of tarragon.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||7.8g|