Chicken fillet – potato – gratin

Ingredients for 2 servings:

• 400 g potatoes
• 2 small zucchini
• 2 sprigs basil
• 240 g chicken breast fillet(s)
• 1 tsp vegetable oil
• nutmeg
• salt and pepper
• 1 tbsp flour
• 200 ml milk, low-fat 1.5% fat
• 5 tbsp water
• 1 tsp. vegetable stock, instant
• 2 tbsp cheese, grated up to 30% fat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW-suitable, 7* per portion

Boil the potatoes in salted water for about 20 minutes. Cut the zucchini into thin slices. Set aside a few basil leaves for garnish, then finely chop the rest. Wash the chicken breast fillet and pat dry. Sear in hot oil for about 3 minutes on each side. Season and remove. Sauté the flour in the frying fat, stir in the milk and water, and bring to a boil. Season with nutmeg, stock powder, salt, and pepper, and stir in the chopped basil. Rinse the potatoes, peel and slice them, and layer them with the zucchini slices in a baking dish. Slice the chicken breast fillet and place it in the center of the potato and zucchini mixture. Spread the sauce and cheese on top and bake in the oven (convection oven approx. 175°C, electric oven approx. 200°C) for about 20 minutes. Garnish with the reserved basil leaves. WW – 7p per serving