Wednesday, November 17, 2010

Reduced fat version of chicken potato bake

In the Oct 2010 issue of Super Food Ideas magazine, they did a series of low fat make-over foods. I was thrilled initially seeing its cover but wasn't very impressed after reading their "make-over".

As I was looking for a recipe to use up my "sprouting" potatoes, this make-over dish seems ok. Plus, I was keen to use my lovely home-grown thyme fresh from my mini herb garden for this dish (LOL...I'm so proud to writing this) and I decided to give this dish a go...

Enjoying this dish with a lovely sunset...
 
It was funny that I can see my toddler son was drooling when he saw this photo before dinner...LOL

Here is the recipe from the Super Food Ideas, Oct 2010 issue.

Serves 4
Olive oil cooking spray (I use Canola oil spray)
1 large (280g) chicken breast fillet (I use a quarter roast chicken, shredded)
3 garlic cloves, crushed (didn't use that)
1 tbsp fresh thyme leaves
1 leek, trimmed, halved, washed, sliced (I used 1/2 onion instead)
800g desiree potatoes, thinly sliced (I used 5 large potatoes, very thinly sliced)
1 cup reduced fat grated tasty cheese
300ml light cooking cream

1. Preheat oven to 180°C. Grease a 7cm deep, 19cm base square baking dish.
(I use a 19 cm x 10 cm rectangle deep dish)

2. Spray a non stick frying oil. Heat over medium high heat. Add chicken, cook, stirring for 4-5 min or until cooked through. Transfer to a plate. Add garlic, thyme and leek to pan and cook for 4-5 min or until softened. (I didn't cook the chicken because I used roasted chicken but cook the onions until softened)  

3. Layer 1/3 of the potato over the base of prepared dish. Top with half the chicken and mixture. Sprinkle 1/3 of the cheese. Drizzle 1/3 of the cream. Repeat layers, ending with potato, cream and remaining cheese. Cover with foil and bake for 50min or until potato is tender 
(Mine took an extra 30 min because my baking dish was deeper than the one mentioned in the recipe. Got to emphasize that the potatoes have to be very thinly sliced or it will take much more longer to cook. My potatoes were very thinly sliced and still took so long...)

3. Remove foil cover and Increase the heat to 200°C and bake for 10-15min or until golden. Stand for 10 min. Serve. 

Happy Baking

22 comments:

  1. haha i see what you mean by not being impressed. they just replaced the full cream versions with the reduced far versions. i'm glad you had a chance to use your homegrown veggies for this dish :)

    ReplyDelete
  2. Potatoes are always a favourite in my house.
    And nothing beats using homegrown herbs!

    ReplyDelete
  3. It sounds good. I know what you mean about taking a long time. I usually boil potato slices now for a while before doing this sort of dish for that reason. They tend to crisp up a bit too which is nice :)

    ReplyDelete
  4. That looks good! I can see why your toddler is drooling over the photo!

    ReplyDelete
  5. I love potatoes but unfortunately, I have come to decide that with or without fat, potatoes are a killer for me- simply because it is such a high carb food... Only way around this is to ration the portion. Having said that, I think you have made a wonderful dish for your family!

    ReplyDelete
  6. Hey Zoe,

    That's a beautiful one from you!!:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

    ReplyDelete
  7. Ive made alot of potato bakes in my time but have never thought to add chicken, this looks lovely! the addition of thyme would really lift the flavour too!

    ReplyDelete
  8. I am trying lately to cut back on some fat from my recipes too. Instead of heavy cream I use evaporated milk and it tastes as great. This is a beautiful soufle and light.

    ReplyDelete
  9. Very tempting bake, mouthwatering here..

    ReplyDelete
  10. haha...I got the same magazine too (but only because it was on special for $2...haha) and I was also not impressed by their 'low fat' recipes =) This looks delicious though and I love the sound of your herb garden =D

    ReplyDelete
  11. That looks absolutely delicious!!!

    ReplyDelete
  12. Sooo much creamy goodness! What is "tasty cheese"?

    ReplyDelete
  13. Wow, it looks amazing!:)) I love it!

    ReplyDelete
  14. This looks delicious! :)

    PS Thanks for stopping by my blog!

    ReplyDelete
  15. Looks delicious! Labels with "reduced fat" "less fat" "no fat" etc. always attracts me even though it's deceiving sometimes). It's great to be able to use your home-grown herbs for the recipe (I would be proud too). Thanks for sharing.

    ReplyDelete
  16. Hi everyone, Thanks for your comments.

    Diana, "Tasty cheese" is basic cheddar cheese and in Australia, we call these basic cheese "Tasty cheese"...I would say that they basic cheese, not extra "tasty" :D

    ReplyDelete
  17. True comfort food! you brought scalloped potatoes up a few notches. I know this will be a hit chez nous. And it very adaptable for 2 or 12.Thank you.
    Rita

    ReplyDelete
  18. Congrats on being able to pluck fresh herbs from your own garden! What a great feeling! And this looks divine - seems as delicious and sinful as the full fat version. Thanks for sharing!

    ReplyDelete

Thanks for visiting my blog. I would appreciate if you can leave comments on my post for friendships and my future improvements.