This recipe was originally wit feta cheese, but I used cottage cheese as it contains less salt and fat. It’s so yummy and really easy to make. You can replace the potatoes with brown rice. I love eating it cold the next day for lunch too !
Serves 2 Ingredients: 2 chicken breast 1 leek 125 gr cottage cheese bunch of mint 400 gr new potatoes Method: Chop the potatoes into quarters and boil them for around 10minutes or until soft enough to eat. Meanwhile chop the green leafy part and the root from the leek and slice half lengthways and then very thin slice widthways. Heat 1 tbsp of olive oil in a pan on medium heat and add the leeks. Cook until soft for about 10min and remove from heat. Slice into the chicken from the side. Open it up like a book. Turn your grill to high heat. Rub a little bit of olive oil on both chicken breasts. Season with pinch of salt and pepper and lay on a baking tray. Place under the grill for 5-6 mins on each side. Whilst the chicken is grilling, add the cottage cheese to the leek mixture. Taste it and add a bit of pepper if it needs it. Spread the leek mixture over the top of the grilled chicken when ready and put back under the grill for another 2 minutes. Until the top is nice and golden. Once drained, toss the potatoes in a little olive oil. Sprinkle some salt and pepper. Finely shred your mint leaves and sprinkle them over the potatoes. Serve with your chicken on the side. Bon Apetite!