|2||chicken breast fillets|
|10 - 12||leeks — baby, chopped|
|1||onions — large, roughly chopped|
|2||garlic — cloves, chopped|
|500 ml||stock — chicken|
|fresh coriander — chopped|
|lemon juice — fresh|
|salt and freshly ground black pepper — to taste|
|pre-heat your oven to the grill setting|
|4||mozzarella cheese — bocconcini|
|2||fresh mint — roughly chopped|
In a large heavy-based pot, heat the olive oil on med-high heat. When the oil is hot, fry the chicken breasts for 4-5 minutes on each side, or until lightly golden and cooked through. Remove and slice after they have rested for a few minutes.
Meanwhile, add the leeks, onion and garlic to the pot and fry gently on medium heat for 3-4 minutes until lightly golden. Add a pinch of salt and freshly ground black pepper. Do not let the garlic burn as it will taste bitter.
Add in the chicken stock and bring to the boil. Then add in the broccoli and chicken pieces, and simmer for 10-15 minutes or until the broccoli is tender. Check for seasoning and serve chunky as is, or blend and return to the pot to re-heat before serving in warmed bowls with a sprinkling of chopped fresh parsley and a squeeze of lemon juice.
Grill the ciabatta toasts just before you are ready to eat, and top with the sliced mozzarella and mint, and a drizzle of olive oil and lemon juice if you like.
Check out the step-by-step gallery here.