Ingredients
Serves 1- 1 boneless chicken breast from Cumbrae's
- 1 leek, sliced
- 1 tbspn quality balsamic vinegar
- 1 1bspn Maple Kozlik Mustard (available at select Toronto groceries or the Saint Lawrence Market)
- Salt and pepper
I came home starving this evening and had no desire to slave over the stove for hours just to get some grub in my tummy. I opened up the fridge door and saw some leeks, fresh chicken breasts from Cumbrae’s, and maple mustard from Kozlik’s (Saint Lawrence Market) and quickly made up the following recipe. It literally (no joke) took me 3 minutes to assemble — the perfect mid-week meal.
Preparation
- Preheat oven at 400F
- Place the chicken breast on a bed of sliced leeks in a small saucepan.
- Mix the vinegar and mustard until you have a thick sauce; spoon over the chicken, season with salt and pepper.
- Cook, covered, in the oven for 22-25 minutes.
- Serve the chicken on the bed of roasted leeks
