A healthy and easy to prepare dinner and a good way to use the green parts of leek.
Chicken breast stuffed with leek greens
serves 2
2 medium sized chicken breasts
green parts of 2 leeks
2 knobs of butter (optional)
2 tblsp of olive oil
salt and pepper to taste
Preheat oven to 170°C.
Chop leeks in rounds, about half a centimetre thick. Heat half the butter and olive oil in a heavy pan over medium high heat. Add leek and cook for about three minutes or until soft. Season with salt and pepper to taste and let cool.
Butterfly chicken breasts (see here for example). Distribute leek evenly on both chicken breasts. Wrap and roll chicken over the stuffing and secure with toothpicks.
Heat the rest of the butter in the same pan. Brown chicken on all sides. Wrap in aluminium foil and place in the oven for about 13 minutes. Be careful not to leave it in the oven for to long so it won't go dry.
Serve with mashed cauliflower or sweet potato. Enjoy!
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