MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pilaf with Leek, Corn And Cheese Bake
 Categories: Chicken, British, Wine, Cheese, Rice
      Yield: 2 Servings
 
           Cheese Bake:
     15 ml Olive oil
      1    Leek; sliced
    100 g  Sweet corn
     30 ml Coconut milk
      4 sl Bread
      1    Handful parsley
    100 g  Double Gloucester cheese;
           -cubed
           Steamed Chicken:
      2    Chicken breast fillets;
           -cubed
     15 ml Olive oil
    150 ml White wine
      2 cl Garlic; minced
     30 ml Tarragon; chopped
      1    Lemon; zest of
      5 ml Whole grain ustard
           Pilaf:
     30 ml Olive oil
     50 g  Rice
    100 g  Peas
      5 ml Turmeric
     15 ml Mint; chopped
     50 g  Double Gloucester cheese;
           -cubed

  Leek, Sweetcorn and Cheese Bake:

  Preheat oven to 220°C/Gas Mark 7. Heat the oil in a shallow pan and
  fry the leeks and sweetcorn until soft. Add the coconut milk and
  simmer gently. Blend the bread and parsley together until they
  resemble breadcrumbs.
  
  Pour the leek mixture into an ovenproof dish, sprinkle over the
  cheese and top with the breadcrumbs. Oven bake for 10-12 minutes
  or until golden brown.
  
  Steamed Chicken:

  Thread the cubes of chicken on to skewers. Heat a little water in a
  shallow pan with the olive oil and a pinch of salt.
  
  Poach the chicken in the boiling water until cooked through. Add
  the remaining ingredients to a small pan and simmer gently until
  slightly reduced. Drain the chicken, pour over the sauce and serve
  with the pilaf.
  
  Pilaf:

  Preheat oven to 220°C /Gas Mark 7. Heat the oil in a gratin dish,
  add the rice, peas, turmeric and mint and cook for two minutes.
  
  Cover with boiling water and transfer to the oven for 10-12
  minutes or until the rice is cooked. Stir in the cheese just
  before serving.

  Recipe by Chef Phil Vickery from Ready Steady Cook
 
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