Chicken and leek bake with oat topping

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Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Low carb; Low GI

Serves: 4

Type: Family; Kids; Easy

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Kitchen friendly view

Photography: André Martin

By Lucy Nunes

Ingredients

1 tablespoon vegetable oil
600g chicken thigh fillets, cut into 2cm cubes
2 bacon rashers, coarsely chopped
2 leeks, chopped
½ cup (125ml) cream
¼ cup (60ml) chicken stock
chopped parsley, salad, to serve
Oat topping
1 cup (90g) rolled oats
½ cup (60g) grated tasty cheese
¼ cup (35g) plain flour
50g butter, diced

Preparation method

1. To make topping, process all ingredients until mixture resembles breadcrumbs. Set aside.

2. Heat oil in a frying pan on high. Pan-fry chicken for 5 minutes, until golden and cooked. Remove. Cook bacon until crisp. Reduce heat, add leek and cook for 2 minutes. Cover, cook for 5 minutes, until tender.

3. Preheat oven to 220°C or 200°C fan. Return chicken to pan. Add cream and stock and simmer on low heat for 5 minutes. Transfer mixture to four ramekins. Top with oat mixture. Bake for 20 minutes, until golden. Sprinkle with parsley and serve with salad.

Tip: Store any remaining oat biscuits in an airtight container.

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