Hello my lovely lot! I knew I had to share this one with you when for one, my Dad didn’t speak or look up from his plate the whole time he was eating it, I’m talking complete silence, and two my Mum said it was restaurant quality.. I know! A big statement!
This dish is so easy but so incredibly delicious, comforting and most importantly cheesy!
I’ve simply baked three juicy chicken breasts in a little garlic and then fried the veggies before folding through the cheese until it all melts down to form the best cheesy mushroom and leek sauce ever! Thats it!! Serve with a little rocket and you’ve got yourself a top notch Saturday night tea!!
You could leave out the chicken and stir this sauce through pasta, serve with rocket and you’ve got your self a beautifully cheesy pasta dish!
Ingredients – serves three
3 large chicken breasts
salt and pepper
0.5 tbsp ghee
1 small red onion, diced
1.5 tsp garlic granules
100g chestnut mushrooms, diced
a handful of chopped parsley
salt and pepper
1 large leek, diced
175g unpasteurised gorgonzola dolce
3 handfuls rocket
a little extra parsley
Preheat the oven to 200 degrees.
Place the chicken fillets in a small roasting dish, close together, sprinkle with salt, pepper and garlic.
Pop in the oven for 25 – 30 minutes/until cooked through.
Meanwhile, melt the ghee in a small pan, add the onion and leek and fry over a medium heat until golden.
Turn the heat to low and add the mushrooms, garlic, parsley, salt and pepper.
Stir until softened.
Once the chicken has cooked, it’s time to stir through the cheese.
Stir the cheese through the mushroom and leek mix until melted and a sauce has formed.
Turn off the heat.
Take the chicken out the oven and cut each fillet into pieces.
Pop a cut up fillet on each plate with a large handful of rocket.
Pour over the cheesy sauce, scatter with parlsey and serve.