Chicken breast with cream cheese, CWP style

Chicken breast with cream cheese and served in a creamy mushroom and leek sauce with fresh potatoes. This recipe is definitely worth trying! Servings: 2 Calories: 400 kcals Suitable for those who are on steps 3 and 4 of the CWP diet

Ingredients

2 x 125g boneless, skinless chicken breasts 60 g cream cheese ½ teaspoon oil 200 g fresh potatoes 200 g leeks, thinly sliced 100g small mushrooms, thinly sliced 60 ml dry white wine 4 tablespoons low-fat sour cream Salt and freshly ground black pepper Chopped parsley or chives to decorate

Preparation

• Preheat the oven to 180°C.
• Make a slit along one side of each chicken breast and fill them with the cream cheese. Then gather the edges together and secure with wooden cocktail sticks. Grease the pan and cook the chicken on both sides over high heat for 2-3 minutes.
• Place the chicken breasts on an ovenproof plate and bake in the preheated oven for 25 minutes or until cooked through.
• Meanwhile, cook the fresh potatoes in a saucepan for about 15 minutes until tender. Drain well.
• Cook the leeks in the oil left in the pan over low heat for 8-10 minutes until tender. Add the mushrooms and cook until golden. Add the vermouth or wine and let it boil. When it evaporates, reduce the heat and add the sour cream. Heat for 2 minutes and season to taste with salt and pepper.
• Cut the chicken breasts and place them on 2 serving plates. Pour the sauce on top and sprinkle with parsley or chives. Serve with fresh potatoes. Go ahead and prepare this delicious and nutritious recipe and tell us what you thought.