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Potato Topped Chicken Bake Ingredients
Spray a non stick pan with cooking spray and saute chicken until starting to brown. Add veggies and mixed herbs and cook a further 5 minutes, or until veggies are tender. Mix the milk, corn-flour, salt and pepper together and add to the pan. Simmer gently for about 5 minutes until the mixture thickens. Layer half the sliced potato or kumara in an ovenproof dish and cover with all of the chicken and veggie mixture. Place remaining potato or kumara slices over chicken mixture and arrange tomato slices on top. Scatter herbs over tomato slices and then scatter cheese on top. Bake in 200g deg C oven for about 40 minutes, or until cheese is golden brown. * This recipe can be doubled for leftovers. Add a large salad or some lightly cooked fibrous veggies for a balanced meal. Serves 4 - approx. 400 calories per serve |
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