Chicken and Creamy Leek Bake

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Leeks (medium)		2
Chicken breast fillets (medium)		2
Pancetta or bacon		50g
Double cream		200ml
Chicken stock cube		1/2
Hot water		200ml
Salt & pepper		a little
Sake or white wine		1 tbsp
Parmigiano reggiano		30-40g
Breadcrumbs		4 tbsp
Parsley		1 tbsp
Rice crackers with peanuts (kakinotane)		1 pack (40g)
Parmigiano reggiano		as required

Method

Prep

20min

Cook

20min

Cut the chicken into bitesize pieces and put in a bowl. Rub with the salt & pepper and sake.

Put 2 tbsp oil in a deep pan and add the chicken and finely chopped leeks and pancetta and fry on high heat.

After 5 minutes, add the chicken stock, double cream and cheese. Turn the heat down to medium and reduce the sauce.

In the meantime, make the topping.

This is the pack of rice crackers with peanuts. Smash the contents to small pieces with the back of a knife.

Empty Step 5 into a bowl with the breadcrumbs, finely chopped parsley, grated cheese and 1 tbsp olive oil and mix well.

Pour Step 3 into an oven tray and sprinkle with Step 6 evenly over the top.

Put into a preheated oven 180C for 10-15 minutes before serving.

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