Herbed Chicken Breast with Potato and Leek Gratin

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 24, 2016.

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Leek will lighten this warming winter gratin!

Ingredients

800g potatoes, peeled and thinly sliced 0.3cm
1 leek, white and pale green part only, sliced 0.5cm
2 cloves garlic, minced
1/2 bunch silverbeet leaves, stems removed, thinly slice leaves until you have 3 cups worth
1/2 teaspoon salt
1 1/4 cups grated tasty cheese (reserve 1 cup for top)
3/4 cup milk, mixed with 3/4 cup cream

Oven to 220°C. Grease a 30 x 25cm baking dish with butter or oil. Line an oven tray with baking paper
Toss potatoes, leek, garlic, silverbeet, salt, ¼ cup of the grated cheese and half the milk/ cream mixture in a large bowl and season well with pepper. Spread evenly into prepared dish, then drizzle over remaining milk/cream mixture.
Cover dish with foil and cook for 25–30 minutes, or until potatoes are tender. Remove foil, sprinkle over reserved cheese and cook for 5–10 minutes, or until potatoes are soft and cheese is golden.
While potatoes are cooking, pat chicken dry with paper towels, toss with rosemary and season with salt and pepper. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook chicken for 2–3 minutes each side, or until golden but not cooked through.
Transfer pan to oven and cook chicken for a further 5–8 minutes, or until cooked through. Set chicken aside, covered in foil to rest until potato and leek gratin has finished cooking. Slice chicken thinly against the grain, then toss in pan with any resting juices.
While potatoes and chicken are cooking, bring a pot of salted water to the boil. Cut broccoli into medium florets then add to pot of boiling water to cook for 3–4 minutes, or until bright green and tender. Drain and toss with a drizzle of oil.
Divide potato and leek gratin between plates and top with slices of herbed chicken breast. Serve broccoli on the side.