Ingredients

• 1 skinless chicken breast
• ½ leek
• finely sliced
• 6 fresh basil leaves
• pinch ground ginger
• 2 tbsp double cream
• salt and freshly ground black pepper
• 2 tbsp sesame seeds
• dash olive oil
• 25g/1oz butter
• ½ leek
• finely sliced
• 1 garlic clove
• chopped
• pinch curry powder
• splash white wine
• 150ml/¼ pint double cream
• salt and freshly ground black pepper
• 300ml/½ pint vegetable oil
• for deep frying
• ¼ Savoy cabbage
• very finely sliced
• 2 tsp icing sugar
• 1 tsp salt
• 1 plum tomato
• quartered
• for garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the stuffed chicken breast
• remove the mini-fillet from the underside of the chicken breast and set aside. Cut a slit horizontally through the length of the chicken breast to make a pocket inside the breast.
• Blanch the sliced leeks in boiling salted water for 3-4 minutes
• or until softened and then drain.
• In a bowl
• finely chop the reserved chicken mini-fillet and place into a bowl. Mash slightly with a fork to make a paste
• then stir in the blanched leeks
• basil
• ginger
• double cream
• salt and freshly ground black pepper.
• Spoon the mixture into the pocket in the chicken breast and pull the flesh over to seal the filling inside. Roll the chicken in the sesame seeds.
• Heat the olive oil in a frying pan
• add the chicken and fry on all sides until golden-brown. Wrap the chicken in aluminium foil
• place in the oven and bake for ten minutes
• or until completely cooked through. Set aside
• in a warm place
• to rest for five minutes and then slice into four pieces.
• For the creamy leek sauce
• melt the butter in a saucepan
• add the leeks and fry gently for three minutes
• or until softened. Add the garlic and curry powder and fry for one minute. Add the wine and simmer for 2-3 minutes. Add the cream
• salt and freshly ground black pepper and simmer until the liquid has reduced by half.
• For the crisp fried cabbage
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the shredded cabbage into the hot oil and fry for 30 seconds
• or until crisp. Remove with a slotted spoon
• drain on kitchen paper and then sprinkle with the sugar and salt.
• To serve
• spoon the creamy leek sauce onto a serving plate
• top with the stuffed chicken breast and place a pile of crisp fried seaweed on top. Garnish with a quartered plum tomato.