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)
1
Mint
Nutritional information
Instructions
Boil a pot of water with a pinch of salt. Cut the new potatoes into quarters. Cut off the root and the green leafy part from the leek. Slice your leek in half lengthways and then very, very thinly slice widthways.
Heat a splash of olive oil in a frying pan on medium heat and add your leek. Cook for around 10 mins until soft. 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!
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 your 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 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 slip a knife through. Once they are cooked, drain them and return to the pot off the heat.
Crumble the feta into your cooled leek mixture. Taste the mixture and add a bit of 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. Spread your leek mixture over the top of your chicken and put back under your grill. Cook for another minute or two until the top is nice and golden.
Once drained, toss your potatoes in a little butter or olive oil (if you have some). Sprinkle over a little salt and black pepper. Finely chop the mint leaves and sprinkle them over your potatoes too. Serve with your chicken on the side and savour!
