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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from Cooking Light. Great Brittain or France. Ingredients:
4 large leeks |
5 ounces reduced-fat reduced-sodium swiss cheese (4 slices, 1 1/4-ounce each ,such as alpine lace , cut in half lengthwise) |
4 ounces lean ham (4 slices, 1 oz. each, cut in half lengthwise) |
2 1/2 tablespoons all-purpose flour |
3/4 cup 1% low-fat milk |
3/4 cup reduced-sodium fat-free chicken broth |
2 teaspoons dry sherry |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup breadcrumbs |
2 english muffins, split and toasted |
Directions:
1. Remove roots, outer leaves, and tops from leeks; leave 6 inches of each leek.
2. Cut each in half crosswise. Steam, covered, 8 minutes or until tender.
3. Wrap each leek half in 1 piece of cheese and 1 piece of ham.
4. Place wrapped leeks, seam sides down, in an 8-inch square baking dish.
5. Preheat oven to 450°.
6. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended.
7. Stir in broth. Bring to a boil over medium heat; cook 6 minutes or until thick, stirring constantly with a whisk.
8. Reduce heat; stir in sherry, salt, and pepper. Pour sauce over wrapped leeks, and sprinkle with breadcrumbs.
9. Bake at 450° for 10 minutes or until golden.
10. Arrange 2 wrapped leeks on each English muffin half; spoon sauce evenly over leeks.
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