Chicken is low in fat, low in cholesterol and contains all the essential amino acids.
Chicken Leek And Mushroom Flan
Type: Oven
Cut: Breast Fillet
Style: Western
Ingredients
500g Steggles Chicken Breast Fillets (Skin Off)
2 Packets Frozen Savoury Pie Flan (Frozen)
1 Tablespoon Canola Oil
2 Leeks, Trimmed And Thinly Sliced
Salt, Pepper
200g Button Mushrooms, Sliced
1 Tablespoon Lemon Juice
45g Packet Cream Of Chicken Soup, Salt-Reduced
1 Cup Water
1 Cup Milk
2 Eggs, Beaten
1/4 Teaspoon Nutmeg
100g Flaked Almonds
Instructions
Preheat oven to 180°C. Place the frozen pie flan on an oven tray and blind bake for 10-15 minutes as directed on the packet. Slice the chicken breasts by placing a large knife at a 45° angle and slice into 1cm thick slices.
Heat oil in a large pan and cook leeks until soft. Push to the side of the pan, add chicken and cook 1 minute on each side. Sprinkle lightly with salt and pepper, add mushrooms and lemon juice. Turn down heat and simmer for 3 minutes.
Make soup to packed directions using 1 cup of water and 1 cup of milk. When boiling and thick remove from heat and cool slightly. Quickly stir in the beaten egg and nutmeg,.
Fill the 2 pie flans with chicken mixture and stir any juices into the sauce. Spoon the sauce over the chicken filing, dividing equally between the 2. Sprinkle each pie with 1/2 the almonds to make a dense covering. Bake for 25-30 minutes in preheated oven at 180°C or until filling sets. Serve with a tossed salad.
Tip: One pie may be frozen for future consumption.
Each Pie Serves 4-6