John Myers
Ingredients for 4 servings:
- 120 g double cream cheese
- 80 g cheese, grated, approx. 20 – 30% fat in dry matter.
- 200 g mushrooms, fresh
- 250 g broccoli, fresh or frozen
- 200 g carrot(s)
- salt and pepper
- nutmeg
- 1 tsp oil
- 100 ml vegetable stock
- 400 g chicken breast fillet(s)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
low-fat and low-calorie
Brown the meat in hot fat, season with salt and pepper, and continue to cook gently for about 10 minutes. Then remove it from the pan and brown the sliced mushrooms in the pan, seasoning with salt and pepper. Clean and wash the broccoli. Wash, peel, and slice the carrots. Cook both in salted water for 5 minutes. Place the vegetables and mushrooms in a greased baking dish, slice the chicken breast fillets, and place them on top. Mix the cream cheese with the hot vegetable stock until creamy and fold in the cheese. Season generously with nutmeg, pepper, and salt. Spread the sauce over the ingredients in the dish and bake the gratin at 180°C for about 20 minutes. Serve with rice. One serving for 4 people contains approximately 270 kcal, 28 g protein, 13 g fat, and 8 g carbohydrates.
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