"Recipes from the Chef's Kitchen"

The Chicken
Ingredient:
1)   4 Chicken Breasts

Preparation:
1)   Place chicekn in a pan and fry until golden.
2)   Transfer to an oven pre-heated to 375 degrees and cook for a
       further 14 minutes.

The Marinade
Ingredients:
1)   1 clove Garlic - crushed
2)   Zest of one Lemon
3)   1 Sprig Rosemary
4)   1/2 cup Olive Oil

Preparation:
1)   Combine garlic, rosemary leaves, lemon zest and olive oil.
2)   Add chicken breast and marinate for at least 8 hours or overnight.

The Creamed Leeks
Ingredients:
1)   3 large Leeks
2)   1 tbs. Dijon Mustard
3)   1 1/4 cups Pouring Cream
4)   1/2 cup Chicken Stock
5)   1/2 cup White Wine
6)   1/4 cup White Wine Vinegar

Preparation:
1)   Cut leeks into a diamond shape and wash well.
2)   Blanch leeks in boiling salted water for 2 minutes, drain and refresh in
       iced water.
3)   In a pan, place chicken stock, white wine and white wine vinegar and
       reduce liquid by 3/4.
4)   Add cream and mustard and combine.
5)   Add leeks, season to taste and cook until ready.

The Potato Rosti
Ingredients:
1)   4 large Desiree Potatoes
2)   2 Bacon Rashers - rind removed and cut into strips
3)   1 Sprig Thyme
4)   1 bunch flat leaf Parsley - chopped
5)   Clarified Butter
6)   1 bunch of Watercress

Preparation:
1)   Peel and grate potatoes...then wrap them tightly in a cloth and squeeze
       out all excess moisture.
2)   In a bowl, combine grated potatoes, thyme, parsley and bacon strips.
3)   Season with salt and pepper to taste.
4)   Shape into large patties.
5)   Heat oil in pan and fry individual potato rostis until golden brown on
       both sides.
6)   Remove from pan and drain on absorbent paper.

Serving...
Place some of the leek mixture on plate then top with potato rosti and
chicken breast.