This is just one of many ways to use the infinitely versatile fresh basil purée. The chicken breasts are delicious simply stuffed with this and grilled, but for a more elaborate and richer dish serve them with this creamy leek and basil sauce.
Carefully lift the skin off each piece of chicken, leaving it attached at one end. Cut a slit in the centre of each breast and stuff with 1 tbsp of basil purée. Cover again with the skin, sprinkle with salt and pepper and grill for 15-20 minutes each side, or until the juice from the thickest part runs clear. Meanwhile, make the sauce: in a non-stick pan, cook the leek until tender in a very little of the basil purée oil. Add the fromage frais and reduce by about half over a very gentle heat. At the last minute stir in
© 1987 Leslie Forbes estate. All rights reserved.