Few dishes are as popular as gratin chicken. That's why it's easy to forget the limits. Learn now how to make a lighter version of this delight.
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The preference for chicken gratin is unanimous.
There is, of course, the amalgam of flavors.
But the biggest draw of this dish is its ability to bring together family and friends.
It's not hard to understand why the recipe appeals so much.
After all, their traditional preparation covers potatoes with cheese and white sauce, all very caloric.
With all that, each serving can exceed 500 calories.
But being at ease is out of the question.
We know how great is the risk of overstepping by depriving yourself.
So I decided to create a lighter preparation of this delicacy.
The following recipe yields four portions, with 192 calories each.
300 g chicken breast
1 bay leaf
2 chopped celery stalks (white only)
4 diced pineapple slices
2 tablespoons chopped parsley
2 egg whites
½ tablespoon grated light Parmesan cheese
Salt and pepper to taste
In a pan, put chicken and bay leaf.
Season with salt and pepper.
Put enough water to cover.
Cover and cook until tender meat.
Drain, set aside the broth and shred the chicken.
In the cooking broth, boil the carrots.
When fluffy, remove and mix with chicken in a bowl.
Add the celery, pineapple and parsley.
Hit the spice.
Then put in a refractory.
Cover with the egg whites and sprinkle the Parmesan.
Bake for 15 minutes or until golden brown.