Description
A healthier, homemade version of Greggs’ popular chicken bake, made with lean chicken breasts, reduced-fat puff pastry, and low-fat cream cheese for a guilt-free treat.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 clove garlic (crushed)
- 100 ml chicken stock
- 2 teaspoons onion powder
- 2 tablespoons low-fat cream cheese
- Salt and pepper, to taste
- 1 sheet reduced-fat puff pastry
- 1 egg (beaten)
Instructions
- Add the chicken and crushed garlic to a frying pan sprayed with low-calorie cooking spray. Cook until the chicken is thoroughly cooked.
- Once the chicken is cooked, add the chicken stock, low-fat cream cheese, onion powder, and season with salt and pepper. Reduce the heat and allow the mixture to simmer for a few minutes until combined and creamy.
- Roll out the reduced-fat puff pastry and cut it into three equal squares.
- Spoon the chicken mixture onto one side of each pastry square, leaving a border around the edges.
- Brush the edges of the pastry with the beaten egg.
- Fold the pastry over the chicken mixture and press the edges together with a fork to seal.
- Brush the tops of the pastries with the remaining beaten egg.
- Place the chicken bakes into the air fryer at 200°C (392°F) and cook for 15-20 minutes or until the pastry is golden brown and puffed up.
- Serve the chicken bakes hot and enjoy your healthier, homemade version of a Greggs classic!
Notes
- For an extra crispy pastry, you can brush the pastries with a little more beaten egg before baking.
- These chicken bakes can be made ahead and frozen before baking. Simply defrost and cook in the air fryer when ready to eat.
- You can also add some grated cheese to the chicken mixture for added richness.
Nutrition
- Serving Size: 1 chicken bake
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg