->Leek Lime <-

Serves 2 2 skinless chicken breasts

1 tablespoon of olive oil

1/2 a medium sized leek, washed

2 good handfuls small cherry tomatoes

1 lime, zest and juice

1 tablespoon of white wine vinegar

2 teaspoons of sugar or palm sugar

1/2 tablespoon of low fat creme fraiche

salt and pepper to taste

Place the chicken breasts under a medium grill or in a steamer for 7 - 10 minutes, or until the meat is cooked right through. Meanwhile,

heat the oil in a saucepan, over a medium heat until quite hot.

Place the whole tomatoes and thinly sliced leeks in the pan and stir continuously, until the skins of the tomatoes begin to split

and the leeks begin to wilt. Turn the heat down to medium-low, and add the lime zest and juice, vinegar and sugar to the pan. Stir,

making sure the liquid does not evaporate too quickly. Stir in the

creme fraiche, and let bubble until the sauce is slightly thick,

but still runny. Season with salt and pepper, stir, and serve

poured over the cooked chicken breasts.