Leeks are great in casseroles. They are high in maganese, vit C and iron so have a big tick in the healthy box. This particular chicken breast recipe is great for colder winter evenings and will fill the whole family up, with 1 chicken breast per person.
This recipe will serve 4 people and will be ready within a hour.
Ingredients
4 chicken breasts, 4 rashers bacon, 1 leek, 1/4 cup plain flour, 1 tbsp butter, 1 tbsp olive oil, 2 garlic cloves, 2 cups chicken stock, 1/2 cup white wine, 100g button mushrooms, 100g green beans, salt and pepper.
Method
1. Put on your oven to 180C.
2. In a bowl add the flour. Then cut each chicken breast in half and drizzle with olive oil. Rub the salt and pepper into the chicken and then put in the bowl, coating each chicken breast with flour.
3. In a saucepan add the butter and place over a medium heat to melt. Remove the chicken from the bowl, shake off the excess flour and add to the pan, cooking each side of the chicken for 4-5 minutes until golden brown on each side. Then remove from the pan and put aside.
4. Cut the leek in half, wash and slice before putting it in the saucepan. Cut up the bacon (remove excess fat if you prefer) and add this to the pan and also crush in the garlic cloves. Stir until the leek becomes soft (3-4 minutes)
5. Wash the mushrooms well and then cut them in half. Add to the pan along with the wine and chicken stock, and then bring the whole thing to the boil.
6. After it's boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.
7. Wash and cut the green beans in half.
8. After 35 minutes remove the casserole from the oven to add the beans, and then put back in the over for another 10 minutes.
9. Serve piping hot with thick, chunky bread rolls.
This recipe will serve 4 people and will be ready within a hour.
Ingredients
4 chicken breasts, 4 rashers bacon, 1 leek, 1/4 cup plain flour, 1 tbsp butter, 1 tbsp olive oil, 2 garlic cloves, 2 cups chicken stock, 1/2 cup white wine, 100g button mushrooms, 100g green beans, salt and pepper.
Method
1. Put on your oven to 180C.
2. In a bowl add the flour. Then cut each chicken breast in half and drizzle with olive oil. Rub the salt and pepper into the chicken and then put in the bowl, coating each chicken breast with flour.
3. In a saucepan add the butter and place over a medium heat to melt. Remove the chicken from the bowl, shake off the excess flour and add to the pan, cooking each side of the chicken for 4-5 minutes until golden brown on each side. Then remove from the pan and put aside.
4. Cut the leek in half, wash and slice before putting it in the saucepan. Cut up the bacon (remove excess fat if you prefer) and add this to the pan and also crush in the garlic cloves. Stir until the leek becomes soft (3-4 minutes)
5. Wash the mushrooms well and then cut them in half. Add to the pan along with the wine and chicken stock, and then bring the whole thing to the boil.
6. After it's boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.
7. Wash and cut the green beans in half.
8. After 35 minutes remove the casserole from the oven to add the beans, and then put back in the over for another 10 minutes.
9. Serve piping hot with thick, chunky bread rolls.