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!
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 conflict 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.
Cut the new potatoes into quarters. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Pick the mint leaves from their stalks and finely chop (discard the stalks). Heat a splash of olive oil in a frying pan on medium heat and add the leek. Cook gently until soft. Remove from the heat and set aside.
Meanwhile, lay one of the chicken breasts on a chopping board. Place your hand flat on top of one of the chicken breasts and slice into it from the side so it opens like a book. You’ve now butterflied your chicken! Repeat for all breasts. Put a large saucepan of water with a pinch of salt on to boil for the potatoes.
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 black 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 the chicken over and pop back under for another 5-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Whilst the chicken is grilling, add the potatoes to the pan of boiling water for 10-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Once they are cooked, drain them in a colander and return to the pan off the heat. Cover with a lid to keep them warm.
Crumble the feta cheese into the softened leek and gently stir to combine. Taste the mixture and add a little salt and black pepper if necessary. TIP: Feta is pretty salty already, so make sure you taste as you go to get the seasoning just right. Pile the leek mixture over the top of the chicken and put it back under your grill. Grill the chicken until the top is nice and golden, 3-4 mins.
Once drained, toss the potatoes in a little butter or olive oil (if you have some). Add some salt and black pepper and sprinkle over the mint. Serve with the chicken on the side and savour!