Chicken Breasts with Red Pepper Sauce

[Poultry and Game]

4 chicken breasts, skinned and boned

3 tablespoons of finely shredded white of leek

2 tablespoons finely shredded carrot

salt and freshly ground black pepper

TO SERVE

red pepper sauce

1. Remove any fat from chicken.

2. Mix the leek and carrot together, season with salt and pepper and use as the stuffing.

3. Put the stuffing between the main part of the chicken breast and the loose fillet. Wrap each breast in a piece of cling film.

4. Poach in water for 15 minutes. Remove from pan, unwrap and allow to go completely cold.

5. Flood the base of 4 dinner plates with the red pepper sauce and place a chicken breast on each. Serve.