chicken dauphinoise

Of course you can use quorn fillets instead but I think if they are fried (from frozen) in a little olive oil and butter until they are slightly charred around the edges the flavour improves! I would do this first.

Serves 4
3 leeks
280 g small waxy potatoes sliced as thin as possible
1tablespoon olive oil
1 garlic clove peeled and chopped
200g of soft cheese with garlic and herbs
125ml white wine
175ml stock
2 tsp cornflour
4 chicken breasts/quorn fillets
2 tablespoons butter
salt and pepper
2 tablespoons chopped parsley to garnish

Oven 180C
clean and thickly slice leeks
heat olive oil in frying panand cook the leeks and garlic for3-4mins remove from heat and put in baking dish.
place the cheese, wine and stock and cornflour in a bowl and use a blender to process until smooth. Arrange the chicken / quorn on top of the leeks and season well pour over the sauce. Layer the potatoes on top and brush with melted butter . Cook for about and hour. until the potatoes are well cooked. If you use quorn the dish will require less cooking, say 20mins. Serve with parsley on top.