Chicken, Ham & Leek Bake
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Chicken breast | |
| 250 g | Ham | |
| 1 | Leeks | |
| 100 g | Butter | |
| 175 ml | Cream | |
| 40 g | Cheddar cheese | (white) |
| 2 tbsp | Fresh parsley | |
| 2 tbsp | Dijon mustard | (wholegrain) |
| 600 ml | Chicken stock | |
| 50 g | Flour | |
| 2 tbsp | Rapeseed oil | |
| 150 g | Breadcrumbs |
- Prepare the ingredients: Preheat the oven to 230° C and bake the chicken for 15-18 minutes, adding the ham about halfway through (or cook both in an airfryer), slice the white part of the leek and discard the rest. Turn down the oven, preheating again to 180° C. You can do the following 2 steps at the same time, if all of the ingredients are sufficiently prepared beforehand.
- Heat some oil in a small pan and add the leek, cooking for about 5 minutes or until soft. Set aside in a bowl, and melt half the butter in the pan over medium heat. Add the breadcrumbs and half the parsley, tossing to coat the breadcrumbs in the butter and set aside.
- Melt the other half the butter in a large saucepan over a medium heat. When it begins to foam, stir in the flour with a wooden spoon and cook for about 5 minutes until golden-brown. Add half the hot chicken stock to the roux and cook for 3-4 minutes, whisking continuously, and then add the remaining stock and cook for 3-4 more minutes. Continue whisking until thick and smooth. Remove from heat and whisk in cream and mustard, ensuring there are no lumps, and set aside in a large bowl.
- Add the cooked chicken, ham, and the other half of the parsley to the bowl and mix well, seasoning to taste. Transfer to a baking dish and spread out evenly. Reheat the breadcrumb mixture if necessary, and scatter over the baking dish along with the grated cheddar.
- Bake for 10-12 minutes, until the breadcrumbs are golden brown and the cheese has melted. Serve immediately.
Fat:
62.1g
Saturates:
27.1g
Sugars:
7.3g
Protein:
43.5g
Carbs:
48g
Fiber:
3.4g
77.3%
Calories
48.5%
Carbs
51.2%
Protein
155.3%
Fat
13.6%
Fiber