Butterflied chicken breasts are a regular in the Forster household as they are quick to cook, and can be topped with a variety of flavours
I like to serve this dish with new potatoes and roasted tomatoes so first get your new potatoes quartered (about 4-5 potatoes per person) and get them boiling.
Next finely slice 2 leeks and fry them in a little olive oil on a medium heat for 7-8 minutes. Meanwhile, butterfly your two chicken breasts, I tend to remove the inner mini fillet first (these serve my kids) . To butterfly a breast simply place one hand flat on top of the breast then with a sharp knife slice across the thickness of the breast in order to open the breast up like a book. This doubles the size but halves the thickness and therefore reduces the cooking time. Season and rub in a little olive oil then place on an oven tray. Put the chicken under the grill and cook for 5 minutes on a high heat, meanwhile quarter 10-15 cherry tomatoes, add one crushed clove of garlic, a splash of olive oil, a tablespoon of balsamic vinegar and seasoning.
After 5 minutes, take the chicken breasts out of the grill, turn them over, add the tomatoes and place back under the grill for another 5 minutes.
The leeks should be cooked now so remove from the heat and crumble approx 50g of feta cheese into them, season and then spoon on top of the chicken breasts when the 5 minutes are up. Return to the grill for a final 2 -3 minutes so that the topping starts to colour.
Serve immediately with then potatoes and tomatoes