Ingredients for two people:
Prepare a kale crust according to the book; " Le grand livre de l’alimentation cétogène » of Nelly Genisson.
Topping:
2 small leeks, 30g grated cheese of your choice, 2 chicken breasts, 100ml fresh cream, olive oil, salt and pepper.
Cut the leeks into slices and fry them in a little oil. When they are tender, set aside. Cut the chicken into small strips and fry in a drizzle of olive oil. Add the cream and grated cheese and let it thicken for a few minutes. Add the leeks, salt and pepper and place this mixture on the kale crust. Sprinkle with grated cheese and put under grill for a few moments. Serve with a green salad.
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