Butterflied Chicken
with Leek & Feta Topping 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!
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
1
New Potatoes
2
Leek
2
Chicken Breasts
1
Feta Cheese
(Contains Milk)
½
Mint
Nutritional information
Utensils
Instructions
Cut the new potatoes into quarters. Cut off the root and the green leafy part from the leek. Cut the leek in half lengthways and slice into thin half moons. Pick the mint leaves from their stalks and finely chop (discard the stalks). Heat a splash of olive oil in a frying pan on medium heat and add your leek. Cook gently until soft, 10 mins, stirring frequently. Remove from the heat and set aside.
Meanwhile, lay one of the chicken breasts on a chopping board and slice into it from the side (but not the whole way through). Open it up like a book. You’ve now butterflied your chicken! Repeat. Put a large saucepan of water with a pinch of salt on to boil for the potatoes.
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 a grind of black pepper and lay on a baking tray. Place under your grill on the highest shelf for 6-7 mins on one side, then take the tray out from under your grill, turn your chicken over and pop back under for another 6-7 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 pan 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 in a colander and return to the pan off the heat. Cover with a lid to keep them warm.
Crumble the feta cheese into your leek mixture and gently stir to combine. Taste the mixture and add a little 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. Pile your leek mixture over the top of your chicken and put it back under the grill. Grill the chicken until the top is nice and golden, 3-4 mins.
Once drained, toss your potatoes in a little butter or olive oil (if you have some). Add some salt and black pepper and sprinkle over the chopped mint. Serve with your chicken on the side and savour!
