Butterflied Chicken with Feta, Leek and Minted Potatoes

Name: Butterflied Chicken with Feta, Leek and Minted Potatoes
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 New Potatoes; 2 Leek; 2 British Chicken Breasts; 1 Feta Cheese; 2 Mint

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

For tonight’s dinner, we’ve sourced potatoes from our awesome potato people at Linroyale. They have been selecting their little bundles of treasure for four generations now and put an incredible amount of passion and care into what they do. Go check them out at www.linroyale.co.uk to see where your ’taters come from!

Tags:

Not Suitable for Coeliacs

•Healthy

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

DifficultyMedium

Ingredients

serving amount

New Potatoes

Leek

British Chicken Breasts

Feta Cheese

(Contains: Milk)

Mint

Nutritional information

/ per serving

Energy (kcal)516 kcal

Energy (kJ)2159 kJ

Fat16 g

of which saturates9 g

Carbohydrate41 g

Protein53 g

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

Utensils

•Knife

•Pot

•Grill Pan

•Baking Tray

•Plate

•Strainer

Instructions

Boil a pot of water with ¼ tsp of salt for the new potatoes. Chop the new potatoes into quarters. Chop off the root and the very top of the green leafy part from the leeks. Slice the leeks in half lengthways and then very, very thinly slice widthways.

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.

Once drained, toss your potatoes in a little butter (if you have some) or some olive oil. Sprinkle over a little salt and pepper. Finely chop the mint leaves and sprinkle them over your potatoes too. Serve with your chicken on the side and savour!