Butterflied Chicken

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

Slice your tomatoes in half and pop them in a bowl together with 1/2 tbsp of olive oil, the balsamic vinegar, a few good grinds of black pepper and 1/4 tsp of salt.

Lay each chicken breast on the chopping board and slice into it from the side. Open it up like a book. 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 5-6 mins on one side. Then take the tray out of the oven and turn the chicken breasts over. Add the tomatoes to the baking tray and pop back under the grill to cook for another 5-6 mins. Tip: Add the remaining marinade from your bowl into the pan too for extra flavour. Tip: The chicken is cooked when no longer pink in the middle.

Whilst the chicken is grilling, add your potatoes to the pot with boiling water, for 10 mins. Tip: The potatoes are cooked when you can easily stick a knife through them. Once they are cooked, drain them.

Meanwhile, 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 grilled chicken and put back under the grill (keep the tomatoes in the baking tray too). Cook for another minute or two until the top is nice and golden.