Butterflied Chicken with Feta, Leek and Minted Potatoes
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!
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.
Ingredients
2
New Potatoes
4
Leek
4
British Chicken Breasts
2
Feta Cheese
(Contains Milk)
4
Mint
Nutritional information
Utensils
Instructions
Boil a pot of water with ½ tsp of salt for your new potatoes. Chop the new potatoes into quarters. Chop off the root and the green leafy part of the leeks. Slice the leeks in half lengthways and then very, very thinly slice widthways.
Heat 2 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!
Turn 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 the 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 your potatoes to the pot of 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.
LH: Crumble the feta into the 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 shred the mint leaves and sprinkle them over your potatoes. Serve with your chickenon the side and savour!
