Monday, December 1, 2014

Chicken Leek and Corn Crepes

This dish definitely is at the top of the Comfort Food list - it's creamy, flavoursome and a definitely "can I please have some more?" meal.    In fact this dish has 'Comfort' written all over it. There was not much left of this dish at all (and I had planned to freeze some as I had doubled the recipe). 

While this sounds like a recipe that involves a lot of elements - it would if you cooked them all yourself but making this mid week is easy when you can by already made crepes.  Here in Melbourne you can find them in the freezer section at supermarkets near the pastry).  Defrost them before use and away you go.

The creamy chicken, leek and corn filling is easy to make and with all the ingredients prepared before hand is completed in 20 minutes allowing a little extra time for it to cool. 

Overall, a perfect dish...

Chicken Leek and Corn Crepes
Serves: 4
ProPoints per Serve: 12

cooking spray
1 leek, finely sliced
1 teaspoon crushed garlic
400 grams lean chicken breast fillet, fat trimmed, cut into 1 cm pieces
2 tablespoons water
freshly ground black pepper
2 tablespoons Weight Watchers Canola Spread
2 tablespoons plain flour
1/2 cup skim milk
1/2 cup chicken stock
pinch ground nutmeg
2 tablespoons fresh flat leaf parsley, chopped
1 cup frozen corn kernals, thawed
8 French-style frozen crepes, just thawed
1/3 cup finely grated parmesan cheese
Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Spray a 28cm x 20cm x 3cm ovenproof dish with cooking spray.
Lightly spray a large non-stick frying pan with cooking spray and heat over medium-high heat.  Add leek and garlic and cook, stirring, for 5 minutes or until softened.  Add chicken and cook, stirring, for 5 minutes or until browned.
Heat spread in a saucepan over medium heat.  Add flour and cook, stirring, for 1 minute. Combine milk, stock and nutmeg in a jug.  Gradually add milk mixture to the flour mixture and stir until  smooth.  Bring to the boil.  Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or until sauce has thickened.  Stir in chicken mixture, corn and parsley.
Reserve 1/2 cup of the chicken mixture.  Lay crepes on a flat work surface.  Divide remaining chicken mixture among crepes and spread evenly along 1 edge.  Roll crepes to enclose filling and place, seam side down, in prepared dish.  Spoon reserved filling along centre of crepes.  Sprinkle with parmesan cheese and bake for 10 minutes or until cheese is melted.
Served sprinkled with a 0ppt garden salad if desired. 
(Click here for a printable version of this recipe)

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