This light and nutritious dinner is easy to make. Just let the oven do all the cooking for you!
olive oil
sea salt
garlic or lemon pepper
chicken breasts
couple of leeks
thyme, fresh or dried
mozarella cheese
fresh basil leaves
tomato pesto or sundried tomatoes
bacon, pancetta or a good quality spek
Start by preheating the oven to 200°C/400°F/gas 6. Trim and wash the leeks, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to a oven tray with the leaves of a few sprigs of fresh thyme or the dried thyme, a good glug of olive oil, small knob of butter, a pinch of sea salt and freshly ground black pepper, lemon pepper or garlic pepper and toss together. Make a "bag" by scoring the chicken breasts halfway through. Make sure not to cut them all the way trough though. You need to create a sort of pocket where the stuffing can be folded into. Rub the pocket with the tomato pesto or place a piece or 2 of sundried tomatoes, a couple of leaves of fresh basil and a few slices of mozarella cheese in the pocket. Now fold the chicken breast into its natural shape. wrapp them into the bacon, pancetta or spek. You may need 6 or 7 slices per breast. This will not only flavour the chicken but also protect it while it cooks. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
For the roast potatoes, cut the larger potatoes into half or even quarters so they all have a similar size. Parboil them for about 12 minutes in some salted water. Drain them and let them steam of access water for a few minutes. Meanwhile put some olive oil in a baking tray. Add the seasoning (sea salt & pepper). Now place the potatoes into the baking tray and coarsely mash some of them with a fork. This will help the potatoes crisp up while they roast in the oven. Now mix them all up with the olive oil and seasoning, making sure each one of them is coated with the oil. Cook them in the middle of the oven for about 35 to 45 minutes.
Bon Apetit !
