Karen Sollitt's Creamy Mustard Baked Chicken

Finalist in the 2007 Tegel Lean & Lite Recipe Make Over Competition

3 tsp canola or rice bran oil
4 Tegel Lean & Lite Skinless Breast Fillets (about 400g)
2-3 Tbsp flour
4 rashers Tegel Tasty Deli Style Chicken Rashers, chopped (about 100g)
2 small leeks
3/4 cup Light & Creamy evaporated milk
3 Tbsp grainy mustard

Preheat oven to 180°C.

Heat 2 tsp of oil in a large pan. Arrange Tegel Lean & Lite chicken breasts on a board or plate and dust lightly with flour, then add to the pan and cook for 2-3 minutes per side or until lightly browned. Transfer browned chicken to a shallow, non-stick sprayed casserole dish.

Add remaining oil (1 tsp) to the pan, then add chopped chicken rashers and sliced leeks. Cook over a moderate heat, stirring frequently until rashers are lightly browned, then stir in Light & Creamy evaporated milk and mustard. Stir until sauce thickens a little then pour over the chicken.

Bake at 180ºC for approximately 30 minutes until chicken is cooked through. Serve with roast vegetables on the side or a salad in summer.