8
Method:
1
Make a deep horizontal cut nearly all the way through each chicken
breast.
2
Place the leeks in a saucepan with the stock, bring to the boil then
simmer for 10 minutes until the stock has evaporated and the leeks
have softened. Leave to cool.
3
Once cold, mix the leeks with the cheese and thyme and season
with salt and pepper. Stuff into the cuts in the chicken. Season the
chicken and steam for 25 minutes.
Ingredients:
•
4x142g chicken breasts, skinless
•
2 leeks, finely chopped
•
284ml chicken stock with Bovill
•
227g Quark soft cheese
•
1tsp fresh thyme, chopped
•
Salt and freshly ground black
pepper
Chicken breasts with leek stuffing
Serves 4
Method:
1
Place the couscous in a bowl and pour over the hot stock. Add the
lemon zest, lemon juice and thyme. Cover with cling film and leave
for 5 minutes.
2
Sprinkle the courgettes with salt and pepper and place in the
bottom tier of the steamer.
3
Line the middle tier with a clean J-cloth or muslin and spoon the
couscous into the middle. Cover and steam for 8 minutes.
4
Spoon the couscous into a bowl and stir in the courgettes followed
by the cherry tomatoes.
Serve hot or cold.
Ingredients:
•
4 skinless, boneless chicken
breasts
•
Finely grated zest and juice of 1
small orange
•
2tbsp maple syrup
•
¼tsp dried chilli flakes
•
Salt and freshly ground black
pepper
Lemon and thyme couscous with courgettes
Serves 4
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