4 organic chicken breasts with skins
5 tbsp basil puree– (blend a large handful of basil with 2 tbsp olive oil, salt and pepper)
1 leek or onion, finely sliced
400ml fromage frais or reduced fat cream cheese
1. Carefully lift the skin off each piece of chicken, leaving the skin attached at one end.
2. Cut a slit in the centre of each breast and stuff with 1 tbsp of basil puree. Cover with the skin, sprinkle with a little salt and pepper and grill for 15-20 minutes on each side.
3. Meanwhile, to make the sauce, in a non-stick pan, cook the leek with a little of the basil puree oil.
4. Add the fromage frais/cream cheese and cook over a very low heat to reduce. At the last minute, stir in the remainder of the basil puree and pour the sauce over the chicken to serve.