Butterflied Chicken with Feta, Leek and Minted Potatoes

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.

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

Set 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 your grill on the highest shelf for 5-6 mins on one side. Then take the tray out from under your grill, turn your chicken breasts over and pop back under the grill to cook for another 5-6 mins. Tip:The chicken is cooked when no longer pink in the middle.

Whilst your chicken is grilling, add the 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.

Crumble the feta into your 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 your leek mixture over the top of your grilled chicken and put back under the grill. Cook for another minute or two until the top is nice and golden.