Roasted Chicken Breast and Cheesy Leek Sauce

Name: Roasted Chicken Breast and Cheesy Leek Sauce with Spinach and Mash
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 2 unit(s) Garlic Clove**; 2 unit(s) British Chicken Breasts; 1 sachet(s) Mixed Herbs; 1 unit(s) Leek; 75 grams Creme Fraiche; 10 grams Chicken Stock Paste; 150 grams Asparagus; 20 grams Grated Hard Italian Style Cheese; 50 milliliter(s) Water for the Sauce

with Spinach and Mash

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Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken Breast and Cheesy Leek Sauce in just 20-25 minutes for a delicious and speedy meal.

Tags:

High Protein

Allergens:

Milk

•Egg

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mixed Herbs

1 unit(s)

Leek

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

150 grams

Asparagus

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2413 kJ

Energy (kcal)577 kcal

Fat19.4 g

of which saturates10.6 g

Carbohydrate53.6 g

of which sugars8.6 g

Dietary Fibre9.1 g

Protein52 g

Salt2.3 g

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

Utensils

•Garlic Press

•Kettle

•Large Saucepan

•Baking Tray

•Pan

•Potato Masher

•Colander

•Lid

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Chop the potatoes into 2cm chunks (no need to peel).

c) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

d) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Drizzle with oil, season, then rub in the mixed herbs and half the garlic. Put the asparagus on the other side of the baking tray, drizzle with oil, season, then toss to coat.

b) Roast on the middle shelf of your oven until the chicken 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.

a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

d) Add the remaining garlic and cook for 1 min.

a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 2-3 mins.

b) Stir through the Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.