Cut horizontally into the thickest part of each
breast to make a deep, wide pocket. Take care not
to cut all the way through. Set the chicken breasts
aside.
Melt half the butter in a large heavy frying pan
over low heat. Add the leeks and lime zest and cook,
stirring occasionally, for 15-20 minutes or until
the leeks are very soft but not coloured.
Turn the leeks into a bowl and season with salt
and pepper. Leave to cool. Clean the frying pan.
Divide the leeks among the chicken breasts, packing
the pockets full. Secure the openings with wooden
cocktail sticks.
Melt the remaining butter in the frying pan over
moderately high heat. Add the stuffed breasts and
brown lightly on both sides.
Add the stock and bring to the boil. Cover and simmer
for about 10 minutes or until the chicken is cooked
through. Turn the breasts over halfway through the
cooking.
With a slotted spatula, remove the breasts from
the pan and keep warm. Boil the cooking liquid until
it is reduced by half.
Stir the cream into the cooking liquid and boil
until reduced by about half again. Stir in the lime
juice and season with salt and pepper.
Remove the cocktail sticks from the breasts.
Cut each breast on the diagonal into 1cm slices.
Pour the sauce over them and serve. |
