- ½ leek, finely chopped
- 50ml/2fl oz white wine
- 1½ tbsp white wine vinegar
- ¼ orange pepper, finely chopped
- 1 chicken breast, cut into strips
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 slices mozzarella cheese, to serve
- For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes.
- For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through.
- To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella.