Chicken and Leek Gratin

Chicken and Leek Gratin

Ingredients:

2 skinless chicken breasts

30ml sunflower oil

4 leeks, washed, trimmed and sliced

600ml ready-made white sauce

60ml fresh chives, snipped

Salt and freshly ground black pepper

1 French baton-style roll, thinly sliced

15ml grainy mustard

50g Cheddar cheese, grated

Method:

Heat the oil in a large saucepan and gently fry the leeks for 5 minutes until they are softened, but not browned. Stir in the chicken, white sauce and chive and season lightly. Heat gently, stirring for about 5 minutes until piping hot and the chicken is cooked.

Preheat the grill to hot. Arrange the bread slices on the grill rack and toast lightly until lightly browned. Transfer the chicken and leek sauce to a shallow ovenproof dish.

Spread each of the toasted bread slices with mustard and arrange on top off the chicken mixture, mustard-side up. Sprinkle with cheese and place in the grill rack. Cook under the grill for 3-4minutes until the cheese is bubbling and golden on top.

Serve immediately.