The topping of ciabatta breadcrumbs provides an alternative option to pastry for those looking for a healthier option. This recipe serves 4.
You will need:
Olive Oil
2 leeks, finely sliced
2 cloves garlic, crushed
2 skinless chicken breasts, diced
1 tbsp plain flour
100ml low fat crème fraîche
150ml chicken stock
70g Ciabatta, torn into pieces
small bunch flat leaf parsley, chopped
Vegetables of choice, to serve
Heat your oven to 180C/fan 160C/gas 4.
In a frying pan over a medium heat, drizzle a little olive oil & add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour.
Stir in the crème fraîche as well as the chicken stock. Season and bring to a simmer. Cook for a few minutes until the sauce thickens.
Blitz the ciabatta in a small blender until you get large breadcrumbs. Stir in the parsley and then spoon the filling into a pie dish, scatter over the breadcrumbs and bake for 20-25 minutes until the tops are golden and crisp. Serve with vegetables.
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