Creamy Chicken and Leek Bakes

Ingredients (serves 4)

• 2 tablespoons olive oil
• 600g chicken breast fillets, trimmed, chopped (see note)
• 2 medium leeks, trimmed, halved, washed, thinly sliced
• 1 garlic clove, crushed
• 2 tablespoons plain flour
• 1 tablespoon dijon mustard
• 375ml can Carnation Light & Creamy Evaporated Milk
• 1/2 cup frozen peas
• 100g Turkish bread, finely chopped
• Olive oil cooking spray

Method

1. Preheat oven to 200°C/180°C fan-forced. Lightly grease four 1 1/2 cup-capacity ovenproof dishes. Place dishes on a baking tray.
2. Heat half the oil in a large frying pan over medium-high heat. Cook chicken in batches, stirring, for 3 to 5 minutes or until browned and just cooked through. Transfer to a bowl.
3. Heat remaining oil in pan over medium-low heat. Cook leek, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Reduce heat to low. Stir in mustard. Stir in evaporated milk. Return chicken to pan. Cook for 2 minutes or until heated through (don't let mixture boil). Stir in peas.
4. Divide chicken mixture between prepared dishes. Top each with one-quarter of the bread. Spray with oil. Bake for 10 to 15 minutes or until bread is golden. Serve. Use skinless chicken breast fillets.