Chicken and Creamy Leek Bake

Sprinkle with crushed rice crackers for a lovely crunchy topping.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 20 min Cook: 20 min

Ingredients

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

1
Cut the chicken into bitesize pieces and put in a bowl. Rub with the salt & pepper and sake.
2
Put 2 tbsp oil in a deep pan and add the chicken and finely chopped leeks and pancetta and fry on high heat.
3
After 5 minutes, add the chicken stock, double cream and cheese. Turn the heat down to medium and reduce the sauce.
4
In the meantime, make the topping.
5
This is the pack of rice crackers with peanuts. Smash the contents to small pieces with the back of a knife.
6
Empty Step 5 into a bowl with the breadcrumbs, finely chopped parsley, grated cheese and 1 tbsp olive oil and mix well.
7
Pour Step 3 into an oven tray and sprinkle with Step 6 evenly over the top.
8
Put into a preheated oven 180C for 10-15 minutes before serving.

Tips & Note

●Using crushed rice crackers gives it a wonderful crunchy finish. Why not try with your favourite crisps or Ritz crackers?

Chicken and Creamy Leek Bake

Sprinkle with crushed rice crackers for a lovely crunchy topping.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 20 min

Cook: 20 min

Ingredients

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

Chicken and Creamy Leek Bake

Recipe ID :1680 Posted on 17 FEB 2016

Serves 2

Prep 20min
Cook 20min
views 4,482
printed 73

saved 2

Sprinkle with crushed rice crackers for a lovely crunchy topping.

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Ingredients

Print Ingredients Email Ingredients
2
2
50g
200ml
1/2
200ml
a little
1 tbsp
30-40g
4 tbsp
1 tbsp
1 pack (40g)
as required

Method

Prep
20min
Cook
20min
1
Cut the chicken into bitesize pieces and put in a bowl. Rub with the salt & pepper and sake.
2
Put 2 tbsp oil in a deep pan and add the chicken and finely chopped leeks and pancetta and fry on high heat.
3
After 5 minutes, add the chicken stock, double cream and cheese. Turn the heat down to medium and reduce the sauce.
4
In the meantime, make the topping.
5
This is the pack of rice crackers with peanuts. Smash the contents to small pieces with the back of a knife.
6
Empty Step 5 into a bowl with the breadcrumbs, finely chopped parsley, grated cheese and 1 tbsp olive oil and mix well.
7
Pour Step 3 into an oven tray and sprinkle with Step 6 evenly over the top.
8
Put into a preheated oven 180C for 10-15 minutes before serving.

Tips & Note

●Using crushed rice crackers gives it a wonderful crunchy finish. Why not try with your favourite crisps or Ritz crackers?

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