Leek Crusted Chicken

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Break up the Greek style salad cheese into small pieces in a bowl. Sandwich each chicken breast between two pieces of baking paper or cling film (do two at a time). Pop onto a board, then give it a bash with the bottom of saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Once soft, remove the leek from your pan and combine in the bowl with the Greek style salad cheese. Add the mint, stir together, and leave to the side.

Put your frying pan back on medium-high heat and add a drizzle of oil. Season the chicken with salt and pepper then lay in the pan. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, pop the chicken on a baking tray and carefully spoon the leek mixture on top. Move your potatoes and carrots to the bottom shelf and turn your oven to grill setting to high heat. Grill the chicken until the Greek style salad cheese is starting to brown, 4-5 mins, then remove from your oven.