A Jamie Oliver 15 minute meal. So delicious there is no way it only takes 15 minutes. Serve with his Potato Gratin.
4 x 120 g skinless chicken breasts
a few sprigs of fresh rosemary
2 rashers of smoked streaky bacon
1 cup baby spinach
1 cup frozen peas
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1/2 inch thick with a rolling pin.
Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
Halve the leeks lengthways, rinse under the tap, then finely slice. Put into a lidded pan on a high heat with 1 tablespoon of oil, stirring often.
Finely slice the bacon and add to the chicken pan, tossing regularly.
Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top.
Sourced from www.jamieoliver.com