Butterflied Chicken
with Leek, Fetta & Rosemary Potatoes
A few simple touches in this meal make it something really special. Finishing the butterflied chicken breast with sweet sautéed leek and sharp creamy fetta allows it to absorb all of those lovely flavours and stay nice and moist to boot. Meanwhile rosemary (our fave!), gives the sweet potatoes a rich aromatic quality.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
½ packet
green beans
1 bunch
rosemary
2 fillet
free range chicken breast
1
leek
1 block
fetta cheese
(Contains: Milk;)
¼ sachet
chilli flakes
½
lemon
Not included in your delivery
2 tbs
butter
(Contains: Milk;)
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the grill to a high heat. To prepare the ingredients, chop the sweet potatoes into 3 cm chunks (unpeeled). Trim and halve the green beans, and finely chop the rosemary leaves. Slice the chicken breast in half horizontality, finely slice the leek, crumble the fetta cheese, and slice the lemon into wedges.
Place the sweet potato in a large saucepan of cold salted water. Bring the potato to the boil and cook for 15 minutes, or until soft when pricked with a fork. Add the green beans in the last 2 minutes of the cooking time. Drain and return the sweet potato and beans back to the saucepan. Toss with the butter and rosemary. Season with salt and pepper. Set aside.
Meanwhile, lay the chicken breast on a lined oven tray. Rub the chicken with half the olive oil. Season with salt and pepper. Place the tray under the grill on the highest shelf for 10 minutes, turning half way, until the chicken is just cooked through. Remove the chicken from under the grill.
While the chicken is in the grill, heat the remaining olive oil in a medium frying pan. Add the leek, and cook for 8 minutes, or until soft and sweet. Remove from the heat. Add the crumbled fetta cheese to the leek and season to taste with pepper. Spoon the fetta, leek and chilli flakes (if using) on top of the chicken breast and return the chicken to the grill for 1-2 minutes, or until crispy.
To serve, divide the chicken, sweet potato, green beans and lemon wedges between plates. Enjoy!
