Chicken Breast on Creamy Ricotta Leeks
with Crispy Cheesy Potatoes and Green Beans
- Milk
- Egg
Saucy and sumptuous, this Chicken on Creamy Ricotta Leeks is a true winter warmer. Ricotta easily lends itself to melting into a sauce, pairing with the sweetness of leeks to celebrate the season and simple cooking when you need it.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 unit(s)
Leek
160 grams
Green Beans
100 grams
Ricotta Cheese
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
2 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken breasts flat in the pan. Fry until browned all over, 5 mins each side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Once the chicken is browned, pop it onto a baking tray lined with foil. Season with salt and pepper and sprinkle over the mixed herbs.
Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, wipe out the (now empty) chicken frying pan.
Peel and grate the garlic (or use a garlic press).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Trim the green beans.
Return the (now empty) frying pan to medium heat with a drizzle of oil.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Add the garlic and fry for 1 min more.
Stir through the ricotta and water for the sauce (see pantry for amount) and cook until thickened slightly, 3-4 mins.
Meanwhile, boil a half-full kettle. Pour the boiled water into a saucepan with ½ tsp salt and heat on high.
Bring the water back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in some olive oil.
When 5 mins of chicken and potato cooking time remain, drizzle the honey (see pantry for amount) over the chicken. Sprinkle half the hard Italian style cheese over the potatoes.
Just before you're ready to serve, add the remaining cheese to the ricotta sauce. Taste and season if needed. Add a splash of water if the sauce is looking a little thick.
Once the chicken is cooked, remove to a board and slice widthways into 1cm slices.
Spoon your cheesy ricotta leeks onto your serving plates and top with the chicken slices.
Serve your potatoes and green beans alongside.
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