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| Cheesy Chicken, Mushroom and Leek Slice |
SERVES 6
PREP 25 minutes
COOK 30 minutes + cooling
COST $3.50 a serve
+ TOP TIP You’ll need 1 cup of shredded silverbeet for this recipe.
Ingredients:
- 1 small whole cooked chicken
- 25g butter
- 1 leek, pale section only, thinly sliced
- 200g button mushrooms, halved
- 1 tablespoon chopped tarragon
- 6 eggs, at room temperature
- 300ml thickened cream
- 3 silverbeet leaves, white stems discarded, leaves shredded
- 100g tasty cheese, finely chopped
- Cooking oil spray
- Baby spinach leaves, to serve
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
- Remove whole chicken breasts; set aside. Remove remaining meat from carcass; shred finely; set aside. Heat butter in a frying pan over moderate heat. Add leek; cook and stir for 3 minutes or until soft. Add mushroom; cook and stir for a further minute or until tender. Add tarragon. Remove from heat.
- Whisk eggs and cream in a large jug. Add shredded chicken, leek mixture and silverbeet. Season. Transfer to prepared pan; level surface. Scatter over cheese; gently push into surface. Slice chicken breast (with skin on) into 5mm-thick slices; arrange over top of slice. Lightly spray with oil. Bake for 25 minutes or until just set at centre. Cool in pan. Serve warm with spinach leaves.
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