Char grilled chicken, leek, Port Salut and button mushroom fricassee, whole meal crouton

Port Salut recipes with Jean Christophe Novelli

Ingredients

4 x skinned and boneless chicken supreme's (cut into thin strips)

2 leeks, trimmed, washed and cut into thin slices

2 x spring onions (trimmed and chopped into thin roundels)

1 clove of garlic (peeled and crushed)

100g chestnut or button mushrooms (sliced)

100g grated Port Salut

50g breadcrumbs

50g grated Port Salut

75ml double cream

25g butter

1 bunch of chives (chopped)

4 slices of wholemeal bread (cut into fingers)

25ml olive oil

1/2 tsp dried herbs

1/2 glass white wine

Method

Heat a char grill skillet until very hot, brush the chicken strips with some of the oil and season with salt and pepper and your favourite spice, paprika is good as is cumin or garam marsala.

Quickly char grill the chicken pieces until well coloured and cooked through remove from the skillet and keep warm.

In a large saucepan melt the butter over a low heat.

Add the leek and spring onion and sweat until tender.

Add the garlic and the mushrooms and continue to cook until the mushrooms are tender and softened.

Add the white wine and the cream allow to boil

Add the 100g of Port Salut and continue to simmer until the cheese is melted and the sauce is thick add the chives.

Add the strips of chicken and stir in to coat with the sauce.

Place in an oven proof serving dish.

In a small mixing bowl combine the 50g of Port Salut with the breadcrumbs and scatter this over the top.

Bake in a pre heated oven until the crumbs are crisp and golden and the cheese has melted.

For the wholemeal croutons

Method

Place the bread fingers on a baking tray.

Brush with olive oil, dried herbs and season with cracked pepper

Bake in a hot oven until crisp and golden brown, serve on a side plate with the chicken and leek fricassee.