This makes for a delicious supper, midweek.  All you need on the side is some rice or potato and a vegetable, or salad.  Simple and hassle-free, my kind of cooking.  Use good quality chicken breasts for this.

4 boneless skinless chicken breasts

2 leeks, washed and thinly sliced

(White and light green parts)

a small bag of baby spinach leaves

2 TBS butter

2 TBS flour

1/2 tsp dried mustard powder

salt and pepper to taste

300ml semi skimmed milk (1 1/2 cups)

125g grated strong cheddar cheese (a generous cup)

2 sliced of stale bread made into crumbs

1 TBS melted butter
 

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a shallow baking dish.  Set aside.

Make the cheese sauce by melting the butter in a saucepan.  Whisk in the flour and mustard powder.  Cook for a minute, whisking constantly, then slowly whisk in the milk.  Cook, stirring constantly until the mixture bubbles and thickens.  Remove from the heat and whisk in the cheese to melt.  Season to taste with salt and black pepper.

Put the leeks into a large bowl with 1 TBS of water.  Cover with cling film.  Microwave on high for 1 minute until well wilted.  Set aside to cool.   Melt the butter and toss with the bread crumbs.  Set aside.

Place the spinach into the baking dish.  Lay the chicken breasts on top.  Divide the wilted leeks equally between the chicken breasts, laying them over top.  Pour the cheese sauce evenly over all.  Top with the buttered crumbs.

Bake for 25 to 30 minutes, until golden brown and the chicken is cooked through.  The juices should run clear.  Delicious!