Butterflied Chicken

Name: Butterflied Chicken with Feta, Leek and Minted Potatoes (F)
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 New Potatoes; 2 Leek; 4 British Chicken Breasts; 100 Feta Cheese; 1 Mint; Olive Oil; Salt; Pepper

with Feta, Leek and Minted Potatoes (F)

Recipe Development TeamPublished on March 24, 2015

Get 50% off 1st box + free snacks for life!

Less time in the kitchen, more time in the garden. That’s the theme behind tonight’s recipe. Like the best Italian dishes, we’ve pared down this recipe to a few ultra-high quality ingredients which really speak for themselves. You’ll also be butterflying your chicken to cut the cooking time down even further. Dust off your frisbee, it’s time to play.

Tags:

Not Suitable for Coeliacs

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

/ serving 4 people

New Potatoes

Leek

British Chicken Breasts

100

Feta Cheese

(Contains: Milk)

Mint

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)424 kcal

Energy (kJ)1774 kJ

Fat12 g

of which saturates7 g

Carbohydrate37 g

Protein37 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Boil a pot of water with ½ tsp of salt for your new potatoes. Chop the new potatoes into quarters. Once the water comes to the boil cook the potatoes for around 10 mins or until soft enough to eat.

Chop the green leafy part and the root from the leek and discard. Slice the leek in half lengthways and then very, very thinly slice widthways.

Heat 1 tbsp of olive oil in pan on medium heat and add the leeks. Cook them gently for around 10 mins until soft and sweet. Remove from the heat.

Lay each chicken breast on the chopping board and slice into it from the side. Open it up like a book (see the picture). You’ve now butterflied your chicken!

Turn your grill to high heat. Rub a little bit of olive oil onto each chicken breast. Season with a little pinch of salt and pepper and lay on a baking tray. Place under the grill on the highest shelf for 4-5 mins on each side.

LH: Whilst the chicken is grilling, crumble the feta into the cooled leek mixture. Taste the mixture and add a bit of salt and pepper if it needs it. Tip: Feta is pretty salty already so make sure you taste as you go to get the seasoning just right.

Spread the leek mixture over the top of the chicken and put back under the grill. Cook for another minute or two until the top is nice and golden.

Once drained, toss the potatoes in a little butter if you have some (or some olive oil). Sprinkle on a little salt and pepper and finely shredded mint leaves. Serve and savour!